Apple Pound Cake with Spiked Cider Glaze
December 8, 2010
Apple Pound Cake with Spiked Cider Glaze
This recipe is from Taste of Home’s Holiday & Celebration Cookbook c 2000 It was adapted and tested by one of our favorite cooks – Mr. Chaney take a bow!!!!
As you can see from the photo this cake is delish. I can almost smell it
INGREDIENTS
2 c sugar
1 ½ c vegetable oil
3 large eggs
1 tsp vanilla
3 c all-purpose flour (13 ½ to 14 oz)
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
½ tsp nutmeg
2 c peeled and chopped tart apples – Granny Smith’s
½ c raisins, baking raisins if you can get them. They are plumper than regular.
For the cider glaze:
¼ c apple cider or apple juice
¼ c Van Gogh Dutch Caramel Vodka*
½ c packed brown sugar
2 Tbs butter or oleo
DIRECTIONS
Preheat oven to 350F and grease and flour a 10” Bundt or tube pan.
In a large mixing bowl combine first four (the wet) ingredients. In a medium-mixing bowl combine the next 5 (the dry) ingredients.
Add dry mixture to wet mixture and mix well. Stir in the chopped apples and the raisins.
Pour into Bundt pan.
Bake for 1 h and 15 mins. Test doneness with a toothpick inserted into the middle of the cake. If it comes out clean you are good. Otherwise give the cake an additional 15 mins checking it every 5 mins.
Cool cake for 15 mins in the pan on a wire rack then invert cake onto wire rack and continue cooling. Allow to cool completely.
To make the glaze:
Combine all the glaze ingredients into a small saucepan. Cook over low heat until the sugar is dissolved and the mixture is slightly syrupy. Prick the top of the cake with a fork and drizzle half to three-quarters of the glaze over the cake. Drizzle the remaining glaze over the slices as you serve the cake.
Yield: Up to 16 servings.
*If you don’t have the Van Gogh Dutch Caramel Vodka you can substitute Apple Jack, Calvados, apple cider or apple juice.
Enjoy!!!
