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Apple cider pound cake
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| Artist: |
_ |
| Categories: |
Apple, Cakes, Desserts, Fruits |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Sugar | | 1 1/2
| cup | Butter or Margarine | | 6
| | Eggs | | 3
| cup | Flour, All-Purpose | | 1/2
| tsp | Salt | | 1/2
| tsp | Baking Powder | | 1
| tsp | Cinnamon, Ground | | 1/2
| tsp | Allspice, Ground | | 1/2
| tsp | Nutmeg, Ground | | 1/4
| tsp | Cloves, Ground | | 1
| cup | Apple Cider | | 1
| tsp | Vanilla Extract | | | ICING | | 1/2
| cup | Sugar | | 1/4
| cup | Butter or Margarine | | 1/4
| cup | Buttermilk | | 1/2
| tsp | Vanilla Extract | | 1/4
| tsp | Baking Soda |
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Procedures:
| 1 | In a large mixing bowl, cream sugar and butter. | | 2 | Add eggs, one at a time, beating well after each addition. | | 3 | Stir together all dry ingredients; set aside. | | 4 | Combine cider and vanilla. | | 5 | Add dry ingredients alternately with cider mixture to batter. | | 6 | Mix until well blended. | | 7 | Spoon into a greased 10-inch angel food cake pan or fluted tube pan. | | 8 | Bake at 325°F for about 1 hour and 10 minutes or until cake tests done. | | 9 | Meanwhile, combine all icing ingredients in a saucepan. | | 10 | Bring to a boil; reduce heat and simmer 10 minutes. | | 11 | While cake is warm, drizzle 1/3 of the icing over the cake. | | 12 | Serve remaining icing over individual cake servings, if desired |
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