• Preheat the oven to 325 F. Spray loaf pan with non-sticking spray and set aside.

Apple Cider Pound Cake

• In a small bowl, add the flour, salt, and baking powder and whisk together until combined.
• In a large bowl, using an electric mixer, whip butter until light and fluffy.
• Add sugar and beat a few minutes until the butter is lighter in color.
• Add the eggs one at a time, beating in between additions; add in vanilla and mix until well blended.
• Add dry ingredients alternately with cider mixture to batter. Mix until just combined. (Overmixing will lead to a dense cake and you want a tight, tender crumb)
• Pour the batter into the prepared loaf pan and bake for 60-65 minutes, or until a toothpick comes out clean.
• Check at 50 minutes to make sure the edges and top isn't browning. If it is, cover with aluminum foil and continue baking until done.
• Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Caramel Apple Cider Glaze

• Whisk the apple cider,powdered sugar caramel and whipping cream together until smooth and has the consistency of glaze to pour. (Add more cider if it’s too thick or more powdered sugar if it’s too thin.)
• Put glaze in microwave until heated, 30 seconds or so. Pour about 1/3 of glaze slowly back and forth up and down the length of the cooled cake.
• Let glaze set until firm, if you can wait that long!

For the extra umph factor to your pound cake delight

• Heat glaze up in microwave and serve remaining glaze over individual cake servings. You can heat the pound cake up too! :)

If you want the extra, extra umph factor

• Add ice cream and just pour the glaze on top of that!