Cider House Rules..
Posted By Peabody On October 2, 2012 @ 3:50 pm
Apple Cider Caramel Glazed Pound Cake
1 cup unsalted butter, at room temperature1 cup shortening
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 cup apple cider
1 tsp. vanilla bean paste
Preheat oven to 325F. You can use a large tube pan or I made 5 small loaves. Grease whatever pan you are using with baking spray.
Using a stand mixer with a paddle attachment cream together the shortening and butter. Add sugar ¼ of a cup at a time. When all sugar is incorporated beat on medium-high speed for about 5 minutes.
Add eggs one at a time, scraping down the bowl after every addition.
Add the vanilla and beat another 30 seconds.
Combine the flour, baking powder, salt, and spices in a medium bowl.
Starting with the flour mixture alternate adding the flour, then the cider, than flour, cider, and end with flour. Beat until all the ingredients are well combined.
Tube pan bake for 90 minutes. Small loaves took about 70 minutes. Just watch your oven to make sure a knife inserted in middle of cake comes out clean.
Caramel Glaze
1/2 granulated cup sugar
1/2 tsp. baking soda
1/4 cup unsalted butter
1/4 cup milk
1/4 cup Lyle’s Golden Syrup (dark corn syrup can be used)
1 tsp. vanilla bean paste
Combine all ingredients in a medium sauce pan and bring to a boil. Boil for 10 minutes. Drizzle over
cake while cake is still warm.
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