Sunday, November 14, 2010

Apple cider pound cake recipe

I'll squeeze the cider out of your adam's apple.

Some thing simple for you all, because of my busy schedule. Also my daughter's 10th birthday was yesterday, and I baked some cupcakes..WHEW...I will also post pictures of them today :)  

It is certainly apple cider season here in the USA. Nothing compares to the taste of fresh hot apple cider, with pungent spice,on a cold Autumn day .

"Take one bite of this apple cider pound cake recipe and you'll be transported to the orchard country of Quebec. This deliciously spiced quatre quarts cake was inspired by a drive on La Route des Cidres, in Quebec's Monteregie region, which is dotted with apple orchards, cider houses, and picturesque inns. Serve this tender cider cake with a latte for a mellow, effortless snack"

Prep Time: 50 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 60 minutes


  • 3 cups apple cider
  • 2 tablespoons maple syrup
  • 2 cups sugar
  • 1 1/2 cups butter, room temperature
  • 2 teaspoons vanilla extract ( next time I will use Calvados brandy)
  • 6 eggs, room temperature
  • 3 cups all-purpose flour I used half all-purpose, half cake flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt


Bring the apple cider to a boil in a medium saucepan over medium-high heat. Continue boiling the apple cider for 25 to 35 minutes, until it has reduced to slightly less than 1 cup in volume, about 7/8 cup. Remove the cider from the heat and add the maple syrup; set the mixture aside.
Preheat and oven to 325F. Lightly grease a 10-inch bundt cake pan and set it aside.
Cream the butter, sugar, and vanilla until the mixture is light and fluffy. Add the eggs, one at a time, to the mixture, beating for a few seconds after each addition. Stir 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 on a wire rack for 10 minutes. Shake it from side to side to loosen the cake from the pan (you should hear and feel a light thumping), and use a small rubber spatula to loosen any stubborn sides. Place a serving platter over the top of the cake and invert it, removing the pan form the top of the cake to allow it to cool completely.
This apple cider pound cake recipe makes 12 to 14 servings

 This cake has a mellow spice flavor with a hint of the maple.  Bakes beautifully for such a large cake.  Perfect it states with a cup of coffee, work or brunch company .  I would like a little more spicy kick, but I am not sure if it was my older spices or the amounts. Would also be nice with a drizzle of maple glaze, or cinnamon, or apple brandy. Walnuts could finish it for an extra crunch.



  1. Apple cider pound cake sounds new to me. It looks like big donut that my mom always bake at home. LOL. My dad bought some of that and I taste good. I want to buy more but now that I already know the recipe I will be making my own.

  2. Looks perfect. I have such a weakness for pound cake, and this recipe looks too good to pass up!

  3. That looks delicious! Was this for Bundt day?

  4. Thanks Mr P, if it was it was serendipitous!

  5. This truly looks and taste delicious. I think I should add some chocolate syrup on the top for my kids to enjoy eating it.