Hard Cider Bundt Cake

Hard Cider Bundt Cake

This Hard Cider Bundt Cake is a delightful Harvest treat.

Hard Cider Bundt Cake
Makes 1 (10-inch) cake
  • 1 cup hard apple cider
  • ½ cup golden raisins
  • ¾ cup butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cardamom
  • ½ cup whole buttermilk
  • 2 Granny Smith apples, peeled and grated
  • Apple Cider Caramel (recipe follows)
  1. In a small saucepan, bring cider to a boil over medium-high heat. Add raisins, and remove from heat; cover, and let stand for 30 minutes. Drain and set aside.
  2. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla extract at medium speed until fluffy, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in grated apple and raisins.
  5. Spoon batter into prepared pan. Bake until a wooden pick inserted near the center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon desired amount of Apple Cider Caramel over cooled cake. Serve cake with additional caramel, if desired. Cover and refrigerate for up to 5 days.

Apple Cider Caramel
Makes approximately 1¼ cups
  • 1 cup hard apple cider
  • 1 cup firmly packed brown sugar
  • ½ cup butter, softened
  • ¼ cup heavy whipping cream
  1. In a medium saucepan, bring cider to a boil over medium-high heat. Reduce heat, and simmer until cider is reduced by three-fourths.
  2. 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.

Discover a wealth of recipes for autumn entertaining in the Fall Baking 2018 issue, available for purchase online and on newsstands.

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