APPLE CIDER POUND CAKE WITH CARAMEL GLAZE

FOR THE POUND CAKE:
1 cup butter or margarine, softened
1/2 cup shortening
3 1/2 cups sugar, divided use
6 eggs
3 cups flour
1/2 teaspoon salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon ground cloves
3/4 teaspoon cinnamon, divided use
1 cup apple cider
1 1/4 teaspoon vanilla, divided use
FOR THE CARAMEL GLAZE:
1/2 cup sugar
1/4 cup buttermilk
1/4 teaspoon baking soda
2 teaspoons corn syrup
1/4 cup butter or margarine

Preheat oven to 350 degrees F. Coat 10-inch tube pan with nonstick cooking spray.

TO MAKE THE POUND CAKE:
Place softened butter and shortening in bowl of electric mixer. Gradually add 3 cups sugar, beating for 1 minute. Add eggs, 1 at a time, beating for 1 1/2 minutes after each addition; set aside.

Sift together flour, salt, allspice, nutmeg, baking powder, cloves and 1/2 teaspoon cinnamon; set aside.

Blend together cider and 1 teaspoon vanilla.

Add dry ingredients to butter mixture alternately with cider mixture. Stir until well-blended. Pour batter into prepared pan.

Bake for 1 1/2 hours, or until done.

TO MAKE THE GLAZE:
Combine the remaining 1/2 cup sugar, buttermilk, baking soda, corn syrup, margarine, the remaining 1/4 teaspoon vanilla and the remaining 1/4 teaspoon cinnamon in medium saucepan. Bring to a rolling boil over low heat. Boil for 10 minutes, stirring occasionally.

Top pound cake with glaze.

Servings: 12
Adapted from source: Home Cooking magazine, December 2000