Cider-caramelized apple pound cake from Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine and Dana Cowan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute unsweetened apple juice for apple cider.

  • ashallen on October 11, 2021

    Very nice pound cake! Close-crumbed, tender, buttery, and very moist from lots of apples. Very solid apple flavor. I didn't make the glaze since we were happy with the richness/sweetness level of the plain cake, but since the cake isn't super-sweet (tartness from apples balances sweetness), I could see using it if making this cake for a group. I craved some more specificity from the recipe on making the apples, but since the cake turned out well, the recipe is either robust enough to handle some variability or my guesses on what it was looking for were correct. The trimmed weight of my apple slices was 22 oz, I cut them 3/8-1/4" thick, and their volume in syrup once cooked was 2.5 cups. In the future, I might try slicing them smaller/thinner (removing them once cooked from syrup, then further reducing syrup) since they migrated a bit towards the bottom of the pan during cooking. Also, given how moist the cake was, I'd probably make sure I didn't have any more than 2.5 c cooked apples.

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