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Sparkling Cider Pound Cake Recipe

Sparkling Cider Pound Cake Recipe

This pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! — Nikki Barton, Providence, Utah
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:12 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sparkling apple cider
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 3 to 4 teaspoons sparkling apple cider

Directions

  • 1. Preheat oven to 350°. Line bottom of a greased 9x5-in. loaf pan with parchment paper; grease paper.
  • 2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cider, beating well after each addition.
  • 3. Transfer to prepared pan. Bake 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • 4. In a small bowl, mix glaze ingredients until smooth; spoon over top of cake, allowing it to flow over sides. Yield: 12 servings.

Nutritional Facts

1 slice: 306 calories, 13g fat (8g saturated fat), 83mg cholesterol, 156mg sodium, 46g carbohydrate (33g sugars, 0g fiber), 3g protein .

Reviews for Sparkling Cider Pound Cake

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MY REVIEW
delowenstein
Reviewed Jan. 25, 2016

"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"

MY REVIEW
kpkaren
Reviewed Oct. 10, 2015

"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."

MY REVIEW
lipetzkyj
Reviewed Sep. 23, 2015

"I want to first say that I sometimes get a little annoyed with reviewers who post numerous substitutions to a recipe before even trying it. Having said that, I really wanted to try this but couldn't find the sparkling cider in my grocery store. I decided to substitute the cider with 1/4 c. fresh lemon juice and 1/4 c. Sprite to make up the 1/2 c. of sparkling cider. I also added 1 tsp. lemon zest to the recipe without changing anything else. (I also added a little lemon juice and Sprite to the glaze.) It was so delicious! The texture and density was perfect and I loved the buttery, mellow lemon flavor. My husband couldn't stop raving about it! I will try the recipe again when I find the sparkling apple cider but the lemon is a wonderful substitution. Great recipe!"

MY REVIEW
Bonito
Reviewed Sep. 19, 2015

"What a great idea to use sparkling cider - what a great dish absolutely loved it"

MY REVIEW
KatiaC
Reviewed Apr. 6, 2015

"I seriously love this pound cake! Delish!!!!!"

MY REVIEW
CindyCar
Reviewed Mar. 7, 2015

"Easy to make and it did not survive the night I made it!"

MY REVIEW
EmmanuelleB
Reviewed Nov. 12, 2014

"I made this cake for our family lunch last sunday and it was a great success. I added cubes of saut?ed apples and used brown sugar in place of white sugar, and oil instead of butter."

MY REVIEW
jtap888@yahoo.com
Reviewed Nov. 3, 2014

"Just made this pound cake this afternoon. My husband and I loved it! The sparkling cider gives the pound cake a nice light flavor. Followed the recipe as is except I added 3T of extra all purpose flour for high elevation."

MY REVIEW
abashu
Reviewed Oct. 31, 2014

"My husband and I couldn't stop eating eat. We finally had to give what was left to our daughter. But that is a good thing except the idea of gaining weight from it."

MY REVIEW
Cklee1403
Reviewed Oct. 15, 2014

"This is much lighter than your average pound cake . The hint of Apple really makes this a fall favorite. Did not use parchment paper just sprayed the pan with Bakers Joy and had no problem with it sticking . Good recipe"

MY REVIEW
swinny
Reviewed Oct. 12, 2014

"Delish!!! I just used apple cider and it turned out great!! I did bake it for about 60 minutes!!!"

MY REVIEW
Amewsed
Reviewed Oct. 11, 2014

"Delicious flavor! It is a keeper!"

MY REVIEW
dwisema5
Reviewed Oct. 11, 2014

"Extremely disappointed. The cake is very moist but basically tasteless even after adding some cinnamon to the batter and frosting. It has no Apple taste. Apple cider might provide more flavor than the carbonated Apple juice."

MY REVIEW
qwm
Reviewed Oct. 11, 2014

"To Log91: You can get this in almost any grocery store. Martinelli's is a widely known brand. I'm curious, though, how you gave this a 5-star rating if you couldn't get the apple cider to make the recipe?"

MY REVIEW
Log91
Reviewed Sep. 25, 2014

"Where did you purchase the sparkling apple cider???"

MY REVIEW
lbeers
Reviewed Sep. 25, 2014

"What did I do wrong????? I don't bake much with loaf pans and got one and measured it as a 9x5 pan. (my other ones were just a little bigger) It ran over and stuck to the sides and I was unable to get it out of the pan after the 10 min wait and pan was greased. It broke apart when attempting to get out of pan. It did have a wonderful flavor and will definetly make again but will try the bigger pan. Just wondered if anyone else had a problem with that size pan."

MY REVIEW
becky6926
Reviewed Dec. 4, 2013 Edited Nov. 21, 2015

"How do I adjust the baking time for smaller pans?

Also, can I double the recipe to make more smaller cakes?
This looks like a fun recipe to make.
I made this and my grandson loves it and has been wanting me to make it again.."

MY REVIEW
rllewis7
Reviewed Oct. 16, 2013

"This is such a great recipe. Cooking for an egg allergy typically means missing out on the traditional pound cakes made with many eggs, but the 3 called for in this cake made substituting with egg replacer easy and delicious!"

MY REVIEW
popoaggie
Reviewed Sep. 23, 2013

"It had a very nice taste. I wasn't sure what to expect but the flavor was really good. A couple of friends came by and they also enjoyed it."

MY REVIEW
randd4evr
Reviewed Sep. 23, 2013

"This is delicious!!! I had a hard time with the icing but finally got it... very tasty... Would highly recommend ... it has become one of our favorites...."

MY REVIEW
crumej
Reviewed Sep. 9, 2013

"This pound cake is delicious and even works as a great dessert to serve with ice cream. Since my family is excited about fall time coming up, I added 1/4 teaspoon of pumpkin pie spice to the glaze."

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