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Sparkling Cider Pound Cake

This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! —Nikki Barton, Providence, Utah
  • Total Time
    Prep: 20 min. Bake: 40 min. + cooling
  • Makes
    12 servings


  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sparkling apple cider
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons sparkling apple cider


  • Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.
  • Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides.
Nutrition Facts
1 slice: 308 calories, 13g fat (8g saturated fat), 77mg cholesterol, 169mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 3g protein.

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  • fhquilting
    Sep 26, 2018

    Based on some of the reviews,I did not use the sparkling apple cider. Instead, I simmered 1-1/2 cups apple cider until it reduced to 3/4 cup. You could also use apple juice. I doubled the recipe and baked 3 - 4 x 8 pans. I did not use the glaze. I sprinkled cinnamon/sugar on the top before baking. Yummy!

  • Connieherm
    Sep 26, 2018

    Sparkling Cider can be bought right in your grocery store. Look by the Sparkling waters etc.

  • zegunism
    Oct 19, 2017

    No comment left

  • ukiebaker
    Oct 7, 2017

    To answer scotland 1's question: Since the recipe calls for only a 1/2 C, you may substitute apple juice or plain apple cider for the sparkling. For those wanting more flavor, King Arthur (I have NO connection with the company, other than ordering from them) makes a boiled cider that I really like and always use to boost apple flavor. It's somewhat pricey, but because the flavor is so intense, a little goes a long way and the pint bottle lasts awhile.

  • scotland1
    Sep 26, 2017

    I have never heard of Sparkling Apple Cider. Are you referring to Apple Juice? My sister-in-law-loves pound cakes. Thought I would make one for her. Sure would love to the answer to my question. Any have a answer to my question?

  • pabs
    Oct 4, 2016

    Very good cake, nice and moist. Not much of a cider taste for us though. Mine took longer to cook like some of the other reviewers. Next time I make it I might make a little more of the drizzle.

  • avassalo
    Sep 22, 2016

    Wow! What a delicious recipe for homemade pound cake. The final result was moist and dense, and I liked the hint of apple flavor that the sparkling cider provided (I used Martinelli's). It was a definite hit with all my coworkers!

  • buffetfan
    Sep 17, 2016

    This was a huge hit with my family. I followed the recipe exactly except mine took a full 70 minutes to bake. It has a typical pound cake texture. Although you could omit the glaze, it really makes the cake and I think you can taste the sparking cider flavor. Don't skip the parchment step. I also took the advice of other reviewers and removed it from the pan when it came out of the oven. Be careful, though, it's a bit delicate. My boys said it tasted like fall! As a Volunteer Field Editor, I recommend this recipe. A perfect end to dinner.

  • delowenstein
    Jan 25, 2016

    I'd tried this recipe for the first time. I admit that I had made adjustments: used 1/2 tsp. each salt and baking powder and added 1 tsp. lemon extract with the eggs. I used Martinelli's Sparkling Apple-Cranberry Juice for a different twist. For the glaze, I'd used 2 round soup spoonfuls of the juice!For the pans, I did grease and flour my pans and used two 7-1/2x3-1/2" loaf pans the first time around and two 5x3" loaf pans and one 7-1/2x3-1/2" loaf pan the 2nd time around. I found that for me, it was hard to get the loaves out the first time after the 10 minutes of cooling. The 2nd time around, I'd turned the loaves out after they were done. The other reviews shared by the people who made this recipe were very helpful-I admit that I have had to see what worked for me with this recipe! Plus, I'm living on my own now and so I share the results from the recipes I test with the weekly Social Hour group and now with our coffee shop-also family friends, and former neighbors! delowenstein

  • kpkaren
    Oct 10, 2015

    Made this for my family and not quite sure what happened. It tested done but when I served it the texture was very strange. I may try again sometime.