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Peach Cider Pound Cake

Ingredients

3 c Sugar
1 1/2 c Butter or Margarine
6 Eggs
3 c Flour; All-Purpose
1/2 ts Salt
1/2 ts Baking Powder
1/4 ts Cinnamon; Ground
1/8 ts Allspice; Ground
1/8 ts Nutmeg; Ground
1/8 ts Cloves; Ground
1 c Peach Cider
1 ts Vanilla Extract

ICING:

1/2 c Sugar
1/4 c Butter or Margarine
1/4 c Buttermilk
1/2 ts Vanilla Extract
1/4 ts Baking Soda


Directions

In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition.
Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired.

YIELD 12-16 servings
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