Glazed Apple Cider Pound Cake

READY IN: 1hr 45mins
Top Review by SweetSueAl

I%u2019ve had this on my list to make for a while. It sounded like a cake that my husband would love. When rummaging through my spice cabinet, I noticed that I did not have allspice. So I did a search on for a substitute. Lo and behold, I found one; it contained cinnamon, nutmeg, and cloves. So I increased the cinnamon by 1/8 teaspoon, the nutmeg by 1/8 teaspoon and the cloves by 1/16 teaspoon. As far as we were concerned, the flavor was great! The cake was moist and a little lighter than some pound cakes I have made, which I rather liked. I thought the preparation directions were a little vague. What I actually did was: blended the sugar, butter, and shortening as directed. Added the eggs one at a time, as directed. I combined all the dry ingredients in a separate bowl and mixed the apple cider and vanilla. I added the dry and the wet ingredients alternately, starting and ending with dry. The 90-minute bake time was right on the money for my oven. I also though the glaze directions were vague, but I just added everything to a 1 quart sauce pan. Big mistake. I managed to transfer it to a 2 quart sauce pan before it boiled over. This glaze will initially expand before it caramelizes. The glaze turned out great. The glaze was hot and thin when I poured it over the cake, but less than a minute later, it hardened up and formed a wonderfully sticky caramel glaze! This made a really large cake, and my husband loved it. I took some slices into work and my boss said this is now his favorite cake. With just some minor tweaks, this turned out to be a great recipe! Thanks for posting

Ingredients Nutrition


  1. CAKE: Soften margarine and shortening.
  2. Add sugar.
  3. Beat 10 minutes with mixer at medium speed.
  4. Add eggs one at a time.
  5. Add other ingredients.
  6. Beat well.
  7. Bake in a large tube pan at 325 for 90 minutes.
  8. GLAZE:Combine all ingredients and boil for 10 minutes.
  9. Drizzle over cake while cake is still warm.

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