Sweet Apple cider gives personality to this spiced pound cake.

• 1 cup butter or margarine softened
• 1/2 cups shortening
• 3 1/4 cups sugar
• 6 large eggs
• 3 1/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1 cup apple cider
• 1 teaspoon vanilla extract
• Caramel Glaze

Beat butter and shortening at medium speed of an electric mixer about 2 minutes or until soft and creamy.  Gradually add sugar, beating at medium speed 5 to 7 minutes.  Add  eggs, one at a time. beating just until yellow disappears.

Combine flour and next 5 ingredients, add to butter mixture alternately with aple cider, beginning and ending with flour mixture.  Mix at low speed just until blended after each addition. Stir in vanilla.  Pour batter into a greased and floured 10-inch tube pan.

Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in the center comes out clean.  Cool in panon a wire rack 10 to 15 minutes, remove from pan, andlet cool completely on wire rack.  Drizle warm Caramel Glaze over cake.  Yield one 10-inch cake

Carmel Glaze.

• 1/2 cup sugar
• 1/2 cup butter or margarine
• 1/4 cup buttermilk
• 1 1/2 tablespons light corn syrup
• 1/4 teaspoon baking soda
• 14 teaspoon vanilla extract

combine all ingredients in a small saucepan.  Bring to a boil; reduce heat to medium and cook 10 minutes, stirring often.  Yield: 1 cup