Apple Cider Pound Cake
3 cups apple cider
2 tablespoons maple syrup
2 cups sugar
1 1/2 cups butter, room temperature
2 teaspoons vanilla extract
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1. Bring the apple cider to a boil in a medium saucepan over
medium-high heat. Continue boiling the apple cider for 25 to 35 minutes,
until it has reduced to slightly less than 1 cup in volume, about 7/8 cup.
Remove the cider from the heat and add the maple syrup; set the
mixture aside. Preheat and oven to 325F. Lightly grease a 10-inch
bundt cake pan and set it aside.
2. Cream the butter, sugar, and vanilla until the mixture is light and fluffy.
Add the eggs, one at a time, to the mixture, beating for a few seconds after
each addition. Stir together the remaining dry ingredients (flour, spices,
baking powder, and salt) and then add half of the dry ingredients to the
creamed butter-egg mixture and beat until most of the flour is incorporated.
3. Add the cooled apple cider-maple syrup reduction to the batter, beat it for
30 seconds, and then beat in the remainder of the dry ingredients. Spread
the batter into the prepared pan and bake it in a 325F oven for 1 hour and
10 minutes, or until a toothpick inserted near the center comes out clean.
4. Cool the cake in the pan on a wire rack for 10 minutes. Shake it from side
to side to loosen the cake from the pan (you should hear and feel a light thumping),
and use a small rubber spatula to loosen any stubborn sides. Place a serving
platter over the top of the cake and invert it, removing the pan form the top of
the cake to allow it to cool completely.