Sparkling Cider Pound Cake
Total TimePrep: 20 min. Bake: 40 min. + cooling
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!
Sparkling Cider can be bought right in your grocery store. Look by the Sparkling waters etc.
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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.
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?
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.
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!
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.
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
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.