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Mini Apple Cider Pound Cakes

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1 1/2 cups butter, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1 tsp. apple pie spice

1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. ground cloves

1 cup apple cider

1 Tablespoon Vain Mexican Vanilla extracted in Apple Brandy

6 (5x3 inch) disposable aluminum foil loaf pans

Vegetable cooking spray


Toppings: Bourbon Glaze

1 cup confectioner's sugar

2 Tablespoons Vain Madagascar Vanilla extracted in Kentucky Bourbon


Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 4 ingredients. Gradually add flour mixture to butter mixture alternately with apple cider, beginning and ending with flour mixture. Beat a low speed just until blended after each addition. Stir in vanilla.

Lightly grease disposable loaf pans with cooking spray. Pour batter into prepared pans, and place on a baking sheet.

Bake for 40 to 45 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). For glaze-topped cakes, spoon glaze over cooled cakes.

Bourbon Glaze: In a medium bowl, stir the confectioners' sugar and bourbon until combined. Add more vanilla if glaze is too thick.

Made with Vain: