Friday, September 10, 2010

Apple Cider Pound Cake with Caramel Glaze-Wow

Apple cider, caramel and a rich pound cake, how can you go wrong?
I first made this pound cake last year and have since reduced the fat and sugar slightly and played with the flour a bit by substituting some whole grain for some of the white. I would not call this healthy but not as bad as it was.
We are blessed to live near a small apple orchard which makes the best cider I have ever had, it has just the right blend of sweet and tart apples. Fresh and local, good mix.
This recipe makes 2 loaves and lots of happy people. Great served with hot or cold cider or a rich, steamy cup of coffee.
1 cup softened, unsalted butter
1/2 cup unsweetened applesauce
2 1/2 cups sugar
6 eggs
1 cup white flour ( I used spelt but all purpose is good too)
1 cup whole spelt (or wheat) flour
1 cup oat flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg (freshly grated has the best flavor)
3/4 teaspoon baking powder
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1 cup fresh apple cider
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup buttermilk or put 1 teaspoon of lemon juice in a cup measure and add fresh milk until you have 1/4 cup
1/4 teaspoon baking soda
2 teaspoons light corn syrup
1/4 cup unsalted butter
1/4 teaspoon vanilla extract
1/4 teaspoon cinnamon
Preheat oven to 350F. Butter and flour 2 loaf pans.
In a medium mixing bowl, combine all the dry ingredients and set aside.
In a large mixing bowl, beat the butter and sugar until light and fluffy.
Add eggs, beating well after each one. Add applesauce and vanilla.
Add the dry ingredients alternately with the cider in thirds.Pour into the pans and bake 1 hour or until a toothpick inserted comes out clean.
Let cool in pans for 10 minutes then turn onto cooling racks.
While cooling make the glaze because it seeps in best if the cakes are still warm.
In a small, heavy bottom sauce pan, stir together all the glaze ingredients
and bring to a rolling boil over medium-high heat.
Boil 6 minutes or until a candy thermometer reads 185F, stirring occasionally.As it boils it will darken and become less frothy and more syrupy.
Place cake on a serving plate and prick with a fork so the glaze will absorb into the cake. Mmmm.
Slowly, so it doesn't just run off, pour hot glaze over cake allowing it to drip over the sides.
Allow to cool before covering. This freezes very well if you can get it there.
I took this to an evening celebration this week, a setting sun, guitar music, a shofar, sweet treats, children playing and later a bonfire and even more to look forward to!

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