Ingredients for Autumn Spice Pound Cake W Pomegranate Glaze
- Shortening
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 (15 ounce) can pumpkin puree
- ½ cup pomegranate juice (for glaze)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 cups peeled and diced apples
- 1 ½ cups powdered sugar (for glaze)
- 1 cup (2 sticks) unsalted butter
- ¼ cup apple cider
- 1 tablespoon water (for glaze)
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How to Make Autumn Spice Pound Cake W Pomegranate Glaze
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree and ¼ cup apple cider.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons baking powder, and 2 teaspoons ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups peeled and diced apples.
- Pour batter into the prepared tube pan and bake for 65-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Once the cake is completely cooled (about 1 hour), prepare the pomegranate glaze (see glaze recipe below) and drizzle it over the cake.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
218g
Fat
20g
Carbs
30g
