Apple Cider Pound Cake

A nice twist to the traditional pound cake recipe. So moist and full of flavor! Perfect with a scoop of vanilla bean ice-cream and a cup of coffee. Enjoy!

Ingredients

3 cups apple cider

2 tbsp maple syrup

2 cups sugar

1 1/2 cups butter, room temperature

2 tsp vanilla extract

6 eggs, room temperature

3 cups all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp grated nutmeg

1/4 tsp ground cloves

1/2 tsp baking powder

1/4 tsp salt

Directions

Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling for about 25 to 35 minutes, or until it has reduced to about 1 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.

Now preheat your oven to 325 degrees. Spray a 10-inch bundt cake pan with cooking spray and set aside.

Cream the sugar, butter, and vanilla with an electric mixer until the mixture is light and fluffy. 

Add in the eggs, one at a time, to the mixture, beating for a few seconds after each addition. 

Whisk together the remaining dry ingredients (flour, spices, baking powder, and salt) and then add half of the dry ingredients to the creamed butter-egg mixture and beat until most of the flour is incorporated.

Add the cooled apple cider-maple syrup reduction to the batter, beat it for 30 seconds, and then beat in the remainder of the dry ingredients. 

Spread the batter into the prepared pan and bake it in a 325F oven for 1 hour and 10 minutes, or until a toothpick inserted near the center comes out clean.

Cool the cake in the pan for about 10 minutes. Remove the cake from the pan to allow it to cool completely.

Makes about 12-14 servings 

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