Sparkling Cider Pound Cake with Sparkling …

School is back in session (for most) which means fall is right around the corner :) Fall is by far my favorite season! I love everything about it! The colors, the smells, the food, the change in heat… I really can’t wait for it to start!

This pound cake is wonderful and completely reminds me of fall with every bite.  The Sparkling Cider give it a delicious and unique flavor. I have seen a few recipes out there for pound cake, so I combined a few and put my own twist with the Sparkling Cider and it turned out incredible!

Sparkling Cider Pound Cake with Sparkling Cider Glaze

Sparkling Apple Cider Pound Cake with a Sparkling Apple Cider Glaze! This recipe is absolutely incredible!

By Chef in Training August 22, 2012

  • Yield: 1 loaf

This recipe is incredible! The Sparkling Cider gives it such a unique and delicious flavor.

Ingredients

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Instructions

  1. Cream butter, shortening and sugar together in a large bowl.
  2. Beat in eggs one at a time along with the butter extract.
  3. In a small bowl, combine salt, baking powder, and flour and stir to evenly combine. Add alternately with 1/2 cup sparkling cider to the wet ingredients and beat until well incorporated.
  4. Pour into a greased and floured 9 inch by 5 inch loaf pan.
  5. 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.
  6. In a medium bowl, whisk sparkling cider and powdered sugar until smooth consistency is reached. Poor over cooled pound cake.

Enjoy!

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Comments

  1. 1

    One word…YUM!!! I am so looking forward to Fall too! School back in session = Fall in my mind too. I was baking with pumpkin yesterday:-)

  2. 2

    Nikki this is gorgeous and I bet the flavors are just perfect – and the glaze, oh can I pour that into a champagne glass and drink it? Sounds tooooo good :)

  3. 3

    I love fall and am so excited for it to get here! This pound cake looks phenom and I’ve never thought to add cider to it–what a great idea! The glaze alone looks drinkable, too :)

  4. 4

    Could the shortening be replaced with (more) butter? Do you think it’d be okay, I try to stay away from shortening.

    • 5
      Chef in Training says:

      I used Crisco All-Vegetable Shortening and it says on the can that it has 0g Trans Fat. You could try using butter and I am sure it would still be fine. Shortening is a different than butter because it has no added water in it, therefore giving it more structure and a lightness to it. If you do try it will butter subbed, let me know how it turns out for you.

    • 6

      The best substitute for vegetable shortening is lard. The only way to get vegetable oils to solidify at room temp is to hydrolyze them, even if it is trans fat free. Animal fats are fully hydrolyzed naturally (within the animal) and require no chemical modifications in production. Another substitute I always use is plain old vegetable oil, which is what shortening is made from, minus some extra hydrogens. I have never had any trouble with these substitutions… happy baking!

  5. 7
    Barbara Cash says:

    Nikki, this looks delicious! Can’t wait to try it. Think it would be really great on a cool fall morning with a cup of coffee! Love all you posts/recipes.

  6. 8

    I love fall and apple type breads. This sounds so good…and with that glaze….um yum. Thank you for the wonderful recipe can’t wait to make.

  7. 9

    I can’t wait to serve this on New Year’s Eve with tall glasses of apple cider all around–thank you for yet another wonderfully creative recipe!

  8. 10

    Nikki, I adore this! Cider is my favorite thing to drink in the fall – even more that pumpkin lattes! The pound cake looks incredibly rich and moist… my pound cake requirements :) What a GORGEOUS cake!

  9. 11

    Instant drool when I saw this Nikki! It’s perfect and now I want it badly. Must add sparkling cider to my grocery list…

  10. 12

    OMG :D THIS LOOKS SOOOOOOOOO GOOD :D

    xxx

  11. 13

    Nikki,

    Since Fall is right around the corner, I have been looking for a moist Maple Cake recipe. Most of the recipies I have found have come out dence, or heavy with no flavor. I also have notice not many good recipies on Moist Maple Cake’s. Your help is really appreciated.
    Happy Baking!
    Doreen

  12. 14

    I’ve never come across a cake like this before! It looks fabulous.

  13. 15

    Wow! Love the presentation, just woke up and my mouth is watering for this!!

  14. 16

    I am making this!! Pinning so I don’t forget! Yum!

  15. 17

    Nikki, this is absolutely a winner recipe. I mean, we can use some of the sparkling in the cake, and enjoy the rest in a glass. Just the perfect match for a happy ending.

  16. 18

    I love that this uses sparkling cider! I love drinking sparkling cider but don’t always know what to do with any leftovers and this is perfect!

  17. 19

    It’s a wonderful looking cake!
    I’m pinning this

  18. 20

    If I wanted to bake this in a standard size bunt pan would I just double the recipe?

  19. 22

    Sounded so amazing I had to try it today. The only sparking cider my store had was apple/cranberry. For some reason mine took about 50 min to cook. I tried to remove it from the pan to cool after 5 min like stated, and it fell apart :( Perhaps a longer cooling time in the pan maybe??? The crumbles tasted amazing though :)

  20. 23

    Could I make this in a mini muffin pan (easier to share with college classmates) and if yes, should the baking time be adjusted?

  21. 24

    hi there! just an FYI, i’ve found a nice alternative to the powdered sugar glaze (confectioners sugar is too much for even my sweet tooth.) i combined one cup of the cider with a tablespoon of brown sugar and a dash of cinnamon in a saucepan – i let it simmer while the cake was baking, until it was reduced to a thick 1/4 cup. just an idea!

  22. 25

    Hi Nikki,

    My name is Warren, and I work as the Social Media Coordinator at S. Martinelli & Co.. I wanted to let you know that I came across your blog post this morning, and it looks so delicious, that we’ve shared a link to this recipe on our Twitter (twitter.com/MartinellisCo) and Pinterest (pinterest.com/MartinellisCo) pages, and have scheduled it to be shared on our Facebook page (facebook.com/MartinellisCo) later this evening.

    Keep up the good work, and thanks for recommending that folks use Martinelli’s when making this recipe!

    Best,

    Warren Sampson
    Social Media Coordinator, S. Martinelli & Co.

  23. 26

    I also baked this 50 minutes and it came out perfectly. I would even skip the icing – it is sweet enough without it.

  24. 27

    This looks delicious! I love sparkling cider and I can’t wait to try this recipe for the holidays!

  25. 28

    Do you think you can use coconut oil instead of crisco?

    • 29
      Chef in Training says:

      I am not sure. I have never made that substitution before. If you try it out, you will have to let me know if it worked or not. I would be interested to hear :)

  26. 30

    This totally caved in on me. I don’t believe there is enough baking powder. I believe it would need closer to 1 full teaspoon to rise appropriately. Otherwise I think it will taste great.

  27. 31

    I used 1 cup sugar and added a small grated apple and some cinnamon and nutmeg…so delicious and moist. I didn’t use the glaze it was so good without.

  28. 33

    Hey! I need some advice of maybe a change of cook time or temp….I’m making three at once (one for my prego friend, a new neighbor who already probably hates my loud dog, and of course one for us!) and I’m not sure if I need to change the way I cook it.
    I found a website that said to increase the temp by 25 degrees….but I don’t want the outside to burn
    any advice??
    Thanks!

  29. 34

    This looks SOOOOO good. I saw it on Pinterest. I may have to make some soon!

  30. 35

    I only have regular cider right now…will that work?Or is the sparkling component integral to the taste? Thanks!

  31. 36

    Did anyone else have trouble with the bottom starting to burn well before the middle was cooked through?

    • 37

      Sarah, I did too! The top and bottom was burned and the toothpick came out clean, but after it cooled and I put it on thr cooling rack, it collapsed with thr uncooked insides spilling out! So bummed! Any idea what might have happened? :)

  32. 38

    Aldi has pumpkin sparkling cider right now. Will try that in your recipe. Yummy!

  33. 39

    I love this poundcake! It took forever to cook, however and so I put foil on it at the end in order for it to cook. Meanwhile, the edges and bottom burned. What should I do? I want to make it again because the inside is so yummy! Thanks for any advise–

    Andra

  34. 40

    If I didn’t already have the biggest Foodie Crush on you, this recipe would have put me over the top.

    As is typical of all your brilliant creations, this pound cake mixes flavor and flair with simplicity (OMG you make it so easy!) and accessibility.

    I love a chef (in-training or otherwise) who doesn’t make Craft seem ominous. You’re that magician who saws a lady in half, then says, “come here, I’ll show you how it’s done.”

    It demystifies the process for your fans, but doesn’t diminish one single morsel of our amazement and delight.

  35. 41

    Made two, same way, baked both at @350 for 45 min. After cooling and flipped out
    of pan, insides dripped out of one. The edges were dark golden brown, tasty, but uncooked in the middle. The other one less raw in the center. Drizzled, great taste but could only eat the outer part of cake. I had the right pan, non-stick dark pan, would like to make again but need advice. Also, tried a bunt pan, came out great but might be less moist. Help please!

  36. 42

    My coworker brought this for our Thanksgiving feast. I feel in love with it. Today is my first day making it. I have never made a pound cake before, but this was super easy. I did have to cook it longer than suggested. They came out great. Thank you!!!

  37. 43

    I also had a problem with the outsides burning. Anyone know how to fix this?

    The inside of the cake was amazing!!! And the drizzle! So good!!! Now if i can just figure out how to cook it so it looks as good as it tastes!!!

    • 44
      Daysofbliss says:

      I had to throw out my first one because of the same problem. Inside wasn’t cooked, even after extra time in the oven and then the outside was too cooked. I tried again and cooked it at 325 degrees for 70 mins and it came out perfect!!! (note: I was also baking in a glass loaf pan)

  38. 45

    This cake is amazing!ive made it twice already this week and can’t stop eating it. Would you happen to have the calorie count on it?

  39. 46

    I made this today as a test run to decide if i will be giving it out as gifts for christmas. It was very good, but didnt have much or any apple cider flavor. My husband thought the same. Any way to bump up the apple cider flavor? since adding more cider to the batter would make it more runny, would that effect the baking at all?

  40. 47

    I’m another one who had trouble with this cake burning on the outside before the inside was done. Maybe the solution is a 325 deg F temperature and a longer baking time or something like that? I also had an issue with the cake sticking to the pan and falling apart when I tried to get it out. But maybe I didn’t grease the pan enough. This cake tasted great, but the recipe needs a few tweaks!

  41. 48

    Just made this with coconut oil instead of Crisco and used Splenda instead of sugar. DELICIOUS.

  42. 49
    Michelle says:

    Hey Nikki! I found this recipe after my mom found some sparkling cider in the fridge down stairs…I can’t wait to try it! But, is there something that I can substitute for the butter extract??? Like, more butter?

  43. 50

    Have you tried freezing these?

  44. 51

    I would really like to try this recipe, however, I can’t get sparkling apple cider here in Greece. Usually, when a recipe calls for apple cider I use apple juice. I’m not sure if this substitute would work in this recipe. Any tips would be helpful!!!

  45. 52

    I just tried this last night. After 75 minutes in oven this is what gappened: the middle edge was not done, over flowed the pan in oven, and the middle fell-in while cooking. Top is burnt, but middle is moist and tastes so good. If I put in a bunt pan will that help?

  46. 53

    Can not find sparkling cider this time of year, what would be a good substitute; maybe ginger ale? can’t wait to make this cake.

    Thank you!

    • 54
      Chef in Training says:

      I’m not sure as I have not substituted anything for the sparkling cider before. I do know our stores are carrying it for Valentine’s Day. If you find a delicious substitute, let me know! Ginger ale might be good!