Apple Pound Cake with Spiked Cider Glaze

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


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


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.


Comments are closed.

%d bloggers like this: