Food and Recipes Desserts Cakes Mini Apple Cider Pound Cakes Recipe 5.0 (1) Add your rating & review These mini pound cakes are the perfect fall treat or hostess gift. Finish the cakes with one of the three toppings. Toss together the Streusel Topping before you start baking. Both glazes can be prepped while the cakes cool. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on October 3, 2018 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 2 hrs 20 mins Yield: 6 mini loaves Ingredients 1 1/2 cups butter, softened 3 cups sugar 6 large eggs 3 cups all-purpose flour 1 teaspoon apple pie spice 1/2 teaspoon baking powder 1/4 teaspoon table salt 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract 6 (5- x 3-inch) disposable aluminum foil loaf pans Vegetable cooking spray Toppings: Streusel Topping Bourbon Glaze Lemon-Sugar Glaze Directions Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand 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 at 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. For streusel-topped cakes, sprinkle about 2 Tbsp. Streusel Topping over batter in each pan. Bake at 325° for 40 to 50 minutes or until a wooden pick 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 desired glaze over cooled cakes. Rate it Print