Apple Cider Pound Cake
From: River Road Recipes II by The Junior League of Baton Rouge
(Favorite Recipes Press; March 2002; ISBN: 961302658; Spiral)
Cookbook Heaven @ Recipelink.com

• 1 cup margarine
• 1 cup shortening
• 3 cups sugar
• 6 large eggs
• 3 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon allspice
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 1 cup apple cider
• 1 teaspoon vanilla

1. Soften margarine and shortening. Add sugar. Beat 10 minutes with mixer at medium speed.
2. Add eggs one at a time. Add other ingredients. Beat well.
3. Bake in a large tube pan at 325 degrees for 90 minutes.

• 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/4 cup margarine
• 1/4 cup buttermilk
• 1/4 cup dark corn syrup
• 1 teaspoon vanilla

Combine all ingredients and boil for 10 minutes. Drizzle over cake while cake is still warm.

Note: If well covered, cake will stay moist for many days. This is a large cake. It makes a little too much batter for a bundt pan.

A winner at the Texas State Fair
Submitted by: Mrs. J. B. Maguire, Jr., Pampa, Texas