Mini Apple Cider Pound Cakes
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
Preheat oven to 325 degrees F. Beat butter at medium speed with an electric mixer until creamy. 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.