Apple Cider Pound Cake

Camilla Saulsbury

• Ready In: 2 hrs
• Serves: 24

Ingredients

• 3  cups all-purpose flour
• 2  cups sugar
• 1  cup  packed light brown sugar
• 1  tablespoon pumpkin pie spice
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 6  large eggs, at room temperature
• 1  cup unsalted butter, softened
• 1  cup unsweetened apple cider or 1  cup  apple juice
• 1⁄2 cup vegetable shortening
• 1  teaspoon vanilla extract
• 2  cups  packed  dried apple rings, chopped

• Apple Cider Icing

• 2 1⁄4 cups powdered sugar
• 3  tablespoons unsalted butter, melted and slightly cooled
• 3  tablespoons unsweetened apple cider or 3  tablespoons  apple juice
• 1  teaspoon fresh lemon juice

Directions

1. Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
2. In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
3. Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
6. Gently stir in dried apples.
7. Spread batter evenly in prepared pan.
8. Bake for 80-90 minutes or until pick comes out clean.
9. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10. When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
11. Drizzle icing over top of cooled cake.