Best Pound Cake With Vanilla Ice Cream And Apple Cider Sauce Recipes

POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE

Pound Cake with Vanilla Ice Cream and Apple Cider Sauce image

Categories Cake Dairy Nut Dessert Bake Kid-Friendly Fall Potluck Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 cups apple cider
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1/4 teaspoon vanilla extract
2 drops lemon extract
4 slices purchased pound cake
1 pint vanilla ice cream
1/2 cup walnuts, toasted, chopped

Steps:

Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.

APPLE CIDER POUND CAKE

Apple Cider Pound Cake image

Fall in New England is so beautiful, and the apples here are the best! This apple cider cake is a family favorite and I like to serve it with hot cocoa.

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

3 cups sugar
1-1/2 cups butter, softened
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla extract
ICING:
1/2 cup sugar
1/4 cup butter, cubed
1/4 cup buttermilk
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda

Steps:

In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. , Bake at 325° for 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.

Nutrition Facts : Calories 469 calories, Fat 22g fat (13g saturated fat), Cholesterol 133mg cholesterol, Sodium 339mg sodium, Carbohydrate 64g carbohydrate (45g sugars, Fiber 1g fiber), Protein 5g protein.

APPLE POUND CAKE

Apple Pound Cake image

A cider glaze makes each slice of this rich apple pound cake nice and sweet. It's a favorite fall treat at our house. -Mary Martin, Madison, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

2 cups sugar
1-1/2 cups vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped peeled tart apples
1 cup chopped almonds
1/2 cup raisins
APPLE CIDER GLAZE:
1/2 cup apple cider or juice
1/2 cup packed brown sugar
2 tablespoons butter

Steps:

In a bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely., In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Nutrition Facts :

APPLE CIDER POUND CAKE

Apple Cider Pound Cake image

Make and share this Apple Cider Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 2h

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

3 cups all-purpose flour
2 cups sugar
1 cup packed light brown sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
6 large eggs, at room temperature
1 cup unsalted butter, softened
1 cup unsweetened apple cider or 1 cup apple juice
1/2 cup vegetable shortening
1 teaspoon vanilla extract
2 cups packed dried apple rings, chopped
2 1/4 cups powdered sugar
3 tablespoons unsalted butter, melted and slightly cooled
3 tablespoons unsweetened apple cider or 3 tablespoons apple juice
1 teaspoon fresh lemon juice

Steps:

Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
Using an electric mixer on medium speed, beat for 1 minute, until blended.
Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
Gently stir in dried apples.
Spread batter evenly in prepared pan.
Bake for 80-90 minutes or until pick comes out clean.
Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
Drizzle icing over top of cooled cake.