6 January, 2015
Sparkling Cider Poundcake
Posted in : Dessert on by : Emily Williams
So, it’s January and what do you do with the leftover Martinelli’s that you rang in the new year with? I have just the thing. Sparkling Cider Poundcake from chef-in-training.com. This is a recipe that has become a family favorite! I like to poke holes in the poundcake just before pouring on the glaze, it makes for a much more moist and tasty dessert…Enjoy!
SPARKLING CIDER POUND CAKE WITH SPARKLING CIDER GLAZE
Serves: 1 loaf
INGREDIENTS
- ½ cup butter, softened
- ¼ cup shortening, (you can sub butter as well for this if you prefer)
- 1½ cups sugar
- 2 eggs
- ½ teaspoon butter extract (optional)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1½ cups flour
- ½ cup Sparkling Cider, I love Martinelli’s brand
GLAZE
- 1½ cups powdered sugar
- ¼ cup Spakling Cider
INSTRUCTIONS
- Cream butter, shortening and sugar together in a large bowl.
- Beat in eggs one at a time along with the butter extract.
- In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with ½ cup sparkling cider to the wet ingredients and beat until well incorporated.
- Pour into a greased and floured 9 inch by 5 inch loaf pan.
- Bake at 325 degrees F for about 60-70 minutes or until the top is golden brown and until a toothpick can be inserted and come out clean. Let cool in the pan for 5-10 minutes then transfer to a cooling rack.
Glaze
- In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.