Recipe: Apple Cider Pound Cake with Caramel Glaze (from River Road Recipes II)

APPLE CIDER POUND CAKE

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 ground allspice
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup apple cider
1 teaspoon vanilla

Preheat oven to 325 degrees F. Grease a large tube pan. (This is a large cake. It makes a little too much batter for a Bundt pan.)

Soften margarine and shortening. Add sugar. Beat 10 minutes with mixer at medium speed.

Add eggs one at a time. Add other ingredients. Beat well.

Bake at 325 degrees for 90 minutes.

Note: If well covered, cake will stay moist for many days.

CARAMEL GLAZE

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.

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

Source: River Road Recipes II by The Junior League of Baton Rouge