Ingredients

The following ingredients have 9 Servings
  • 1/2 cup butter, (softened)
  • 1/4 cup shortening
  • 1/4 cup unsweetened applesauce
  • 1 1/4 cups sugar
  • 3 eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups unbleached flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup apple cider
  • 1/2 cup Caramel topping (you can make your own or use a jarred variety)

Instruction

  • Preheat oven to 325 degrees. Grease a loaf pan then line bottom with parchment paper and spray with nonstick spray.
  • Cream butter and shortening together.
  • Continue to mix while adding in applesauce then slowly incorporating sugar a little at a time. Mix at medium-high speed for 5 minutes to help aerate the batter and make the finished pound cake lighter.
  • Add eggs one at a time until the yellow just disappears then vanilla. Do not overmix!
  • In a large bowl, combine flour, salt, baking powder and spices. Add alternately with cider to batter and beat until just incorporated.
  • Pour into prepared pan and bake for 1-1/2 hours or until toothpick inserted in center comes out clean.
  • Let rest in pan for 10 minutes then turn out on wire rack.
  • While still warm, drizzle caramel topping over top and down sides. The least messy way is to place wire rack over cookie sheet to catch excess drippings.
  • Let sit on the wire rack until completely cool. Store, loosely wrapped with aluminum foil, at room temperature. It will keep for 3-4 days. If keeping longer, freeze, tightly covered for up to 3 months.