Apple Pound Cake

Apple Pound Cake

"An apple cider glaze makes each slice of this rich pound cake nice and sweet. It's a favorite fall treat at our house. --Mary Martin, Madison, North Carolina"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 35 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.
  2. Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
  3. In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Reviews

Read all reviews 18
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This cake is great.I did add 1/2 more spices than listed and added 2 tbs orange juice as suggested by someone else.I also added about 1/4 cup chopped almonds to the glaze.I glazed the cake while...

Most helpful critical review

When I think of pound cake, I think of a cake generally made with butter, with a compact, moist and tender crumb, a great choice for sculpted(carved) cakes because its sturdy, dense structure le...

Most helpful
Most positive
Least positive
Newest

This cake is great.I did add 1/2 more spices than listed and added 2 tbs orange juice as suggested by someone else.I also added about 1/4 cup chopped almonds to the glaze.I glazed the cake while...

When I think of pound cake, I think of a cake generally made with butter, with a compact, moist and tender crumb, a great choice for sculpted(carved) cakes because its sturdy, dense structure le...

Our family liked this quite a lot. While the batter was stiff, I found that if I let it sit a few minutes after adding the apples, raisins and nuts (I used walnuts, was what I had), it loosened...

I made this in a bundt pan last week for the first time, and my household guests ate it up with huuuuge raves! It was fantastic!! Tonight i made it differently, substitutung half the oil with ...

Excellant this is a keeper for me! I didn't have all for the topping so just made a cream cheese glaze over it. Very very good! 5 stars plus! And liked the almond flavor but am going to try this...

I had a couple of problems. First the cake fell apart when I tried to remove it from pan. You need to cool it much longer than 15 min. Also, the glaze wasn't a glaze. It's like a syrup. I f...

I recently went to an apple orchard so I had a ton of left over apples that I need to use. This cake was very good!! I added a little more apples than asked for and I also added nutmeg and allsp...

This a very oily cake..I followed the recipe,..and I think with cutting the oil in half with butter or apple sauce..might work fine, but I wont make this again without some changes and I have ma...

I followed the recipe for the most part. The only changes I made were using 1/4 cup of apple cider in the batter, and using some of the leftover chopped apples in the glaze. I sauted them in a l...

Other stories that may interest you