Apple Cider Pound Cake
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
24
ingredients
- 709.77 ml all-purpose flour
- 473.18 ml sugar
- 236.59 ml packed light brown sugar
- 14.79 ml pumpkin pie spice
- 2.46 ml baking powder
- 2.46 ml salt
- 6 large eggs, at room temperature
- 236.59 ml unsalted butter, softened
- 236.59 ml unsweetened apple cider or 236.59 ml apple juice
- 118.29 ml vegetable shortening
- 4.92 ml vanilla extract
- 473.18 ml packed dried apple rings, chopped
-
Apple Cider Icing
- 532.32 ml powdered sugar
- 44.37 ml unsalted butter, melted and slightly cooled
- 44.37 ml unsweetened apple cider or 44.37 ml apple juice
- 4.92 ml fresh lemon juice
directions
- Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
- In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
- Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
- Using an electric mixer on medium speed, beat for 1 minute, until blended.
- Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
- Gently stir in dried apples.
- Spread batter evenly in prepared pan.
- Bake for 80-90 minutes or until pick comes out clean.
- Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
- When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
- Drizzle icing over top of cooled cake.
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