A Forkful of Fall: Apple Raisin Pound Cake with Apple Cider Glaze

The dessert eater in me wants to smile, write, "Yum!" and leave it at that. But the baker in me wants to give you a few reasons to make this pound cake and encourage you to do so.

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This recipe produces a homespun, elegant pound cake ideal for serving anyone, anywhere...especially in autumn.
Making this recipe affords you the opportunity to sneak out to your favorite apple orchard before it closes for the season. What? No apple orchard nearby? Hit the grocery, or better yet, your local farmers' market.
Love apple cider as much as I do? Interested in recipes that will allow its spiced-up & sweet flavor to shine? Look no further! This is your chance to put that cider (or apple juice if you prefer) to good use!
Ever dreamed of capturing the flavor of fall on one fork? This pound cake makes that dream a reality.
Fond of sweet endings? Me too! Go ahead---serve this after breakfast, with brunch, after lunch, or even with an afternoon coffee break. Apple Raisin Pound Cake with Apple Cider Glaze makes a quintessential dessert, no matter what the time of day.

Apple Raisin Pound Cake with Apple Cider Glaze

recipe adapted from Taste of Home's Holiday & Celebrations Cookbook, circa 2002

for the Apple Raisin Pound Cake, you will need

2 cups sugar
1 & 1/2 cups vegetable oil
3 large 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 (Granny Smith or Ambrosia apples work well)
1/2 cup baking raisins

for the Apple Cider Glaze

1/2 cup apple cider (or apple juice to substitute)
1/2 cup packed brown sugar
2 tablespoons butter or margarine

Preheat oven to 350 degrees F for baking. In a medium to large mixing bowl, combine sugar, oil, eggs and vanilla; mix well. In another medium-sized bowl, combine flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in the chopped apples and raisins. Pour into a greased and floured 10-inch fluted tube pan (Bundt pan). Bake at 350 degrees F for 1 hour & 15 minutes, to 1 hours & 30 minutes (or until a toothpick inserted in the middle of the cake comes out clean), depending on the accuracy of your oven. Cool for 15 minutes before removing cake from pan to a wire rack. Allow to cool completely.

To make the Apple Cider Glaze, combine glaze ingredients in a small saucepan and cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle gently with glaze.

Note: I like to reserve a bit of the glaze and drizzle lightly over individual portions when serving. Your guests will like this too!

Yield: Depending on the width of your slices, this recipe will yield up to 16 servings. Enjoy!

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