Apple Cider Pound Cake with Apple Cider Glaze

How wrong would it be for me turn my air conditioning on at the end of October? I mean, I live in Illinois, you guys. It’s not supposed to be 80 degrees and humid right now. It’s supposed to be nippy and crisp and cool and WHY CAN’T I WEAR MY JACKET?

Stupid t-shirts. I’m so over you.

Apparently, it’s supposed to be in the low 50s tomorrow. 80s today, 50s tomorrow. Oh, Illinois. I hate you so much.

Let’s talk about things I do not hate instead.

Leaves. They’re everywhere and I don’t have to rake them. That’s what boys are for.

My daughter. She just learned what breast feeding is and discussing it with her is the most entertaining thing I’ve ever done. Aside from that time she learned how babies are made. That was pretty fun, too.

My son, who happens to have man sized feet and man sized hands and, sadly, man sized smells. Oof.

Apple Cider. It’s just screams fall.

Apple Cider Cake. Tastes like an apple cider donut without all the work of cutting out donuts.

Apple Cider Glaze. It’s strong, and the kids did not like it, but I thought it was yummy. There’s some serious tangy apple flavor happening in it. If you don’t think you’d go for that, why not drizzle some cinnamon syrup or caramel sauce all over your cake instead?

Apple Cider Pound Cake with Apple Cider Glaze

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For the cake

  • 3 cups sugar
  • 1 1/2 cups butter, softened
  • 6 eggs
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup apple cider
  • 1 teaspoon vanilla

For the glaze

  • 1 cup apple cider
  • 1/2 - 3/4 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter
  • dash of salt


  1. Preheat oven to 325 degrees. Grease a bundt pan.
  2. In the bowl of your stand mixer, beat together the sugar and butter until light and fluffy. Beat in the eggs, one at a time, until well combined.
  3. In a medium bowl, combine the dry ingredients.
  4. Combine the cider and vanilla.
  5. Add dry ingredients alternately with the cider and mix until well blended.
  6. Pour into the greased bundt pan and bake for 70 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool for 20 minutes in the pan before removing to a cake stand or plate. Cool completely before icing.
  8. To make the glaze, bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half.
  9. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.
  10. Drizzle the glaze over the cooled cake.


Disclaimer: The nutrition information presented below is not guaranteed to be accurate.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 7250kcal Calories from fat 2957
% Daily Value
Total Fat 329g 506%
Saturated Fat 199g 995%
Transfat 12g
Cholesterol 1753mg 584%
Sodium 1943mg 81%
Carbohydrate 1024g 341%
Dietary Fiber 14g 56%
Sugars 723g
Protein 75g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

adapted from Taste of Home