Have you met my favorite beverage? It’s called Angry Orchard Crisp Cider and is SO YUMMY and wonderful. Crisp, sweet, and light. I have to admit I don’t drink alcohol more then maybe three times a month but when I do, this is what I drink. I was so excited when a light bulb went off and I decided to bake with it. The pound cake turned out moist and delicious! (Bonus! You’re only using half the bottle of cider, so you can drink the rest!)
Apple pound cake would be perfect on a cold day when you’re cuddling under your blankets! The alcohol bakes out but I would not give this pound cake to persons under 21. (Want an alcohol free version? Use sparkling apple cider!)
Angry Apple Pound Cake
- 1 1/2 (3/4 cup) stick of softened salted butter
- 1 1/2 cups sugar
- 2 eggs
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup Angry Orchard Crisp Apple Cider
- 1 cup powdered sugar
- 2 Tablespoons Angry Orchard Crisp Cider
In your stand mixer, cream butter and sugar together. Beat in eggs one at a time. Add the rest of the cake ingredients into the mixer bowl except the cider. Turn on mixer and add the 1/2 cup of cider to the mixer slowly, until well combined. It will foam, but will mix together.
Pour into a loaf pan that is lined with greased tin foil (for easy lift out, this cake is crumbly, so tin foil is a must.
Bake at 350 degrees F for about 55-60 minutes or until the top is golden brown and a toothpick can be inserted and comes out clean. Cool in the pan for 15 minutes. Lift out of the pan, but keep in tin foil with the sides of the tin foil laying flat to catch excess glaze.
In a medium bowl, combine powdered sugar and cider. Too think? Add more cider. Too thin? Add more sugar. Wait (about 5 minutes) until glaze is firm, cut into slices and enjoy. (Responsibly! There is still alcohol in the glaze! 21 and older only please!)
Recipe adapted from: Chef in Training