In a medium saucepan, bring cider to a boil over medium-high heat. Reduce heat, and simmer until cider is reduced by three-fourths.
Stir in brown sugar, butter, and cream. Return mixture to a boil over medium-high heat; boil for 2 minutes. Remove from heat, and let cool for 15 minutes. Refrigerate in an airtight container for up to 1 week. Rewarm in microwave or on stovetop before using.
Recipe by Victoria at https://victoriamag.com/hard-cider-bundt-cake-recipe/