We were out on one of our little impromptu adventure afternoons just taking in the cloudless sapphire sky and the still green pastures rimmed with just-getting-their-color red maples. With the top down, the crisp air of October autumn blew chilly in our hair as we wound our way through country backroads with no particular route in mind.
Autumn in northwest Arkansas has a way of bringing out the wanderlust adventuring spirit in us. And restoration.
We found our way to The Junk Ranch with just about every other wandering soul most of whom probably determined to be there to seek out vintage treasures. Ours was out of curiosity. Nosiness, perhaps.
There was nostalgia showcased in every tent and booth. Acres and acres of them. Lots of reminiscing from early childhood. But it was good to leave it all behind. Someone’s treasures. Not mine.
Snaking our way out of the pasture traffic, we headed out again to a place. But where?
It really didn’t matter so much. It was just a pleasure to be.
And then there were apples. Lots and lots of apples. And fresh apple cider to boot. It was Apple Festival time in Lincoln, the apple capital of Arkansas. Who were we to pass it by?
Jonagolds. Honeycrisps. Red Delicious. Granny Smiths. They were all there to be had, but we were on a quest for Arkansas Blacks. And even though the apple lady tried her best to convince us that we really wanted sweet-tastin’ Jonagolds instead, “cause them Blacks are just hard and tart,” it was Blacks that filled out basket. “But them Blacks do make good pies,” she said.
Yep. We knew that.
But she did convince us that we really needed some of that fresh apple cider. It didn’t take much convincing really.
- Baker's Joy nonstick baking spray
- 2 cups apple cider
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon freshly ground nutmeg
- 4 cups apple cider
- 1/4 cup light corn syrup
- 2 Tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice or freshly ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 1/2 cups heavy cream
- 2 teaspoons vanilla extract
- Preheat the oven to 325 degrees; spray a 12-cup Bundt pan with Baker's Joy and set aside. (Alternately, use a 10-inch tube pan.)
- In a small saucepan, simmer 2 cups apple cider until it is reduced to 1 cup; cool to room temperature.
- In a large mixing bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg; set aside.
- Cream the butter and sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each.
- Beat in vanilla.
- Beginning with the flour mixture, alternate with the cider in thirds. Beat well after each addition.
- Pour the batter into the prepared pan and tap it lightly on the counter to release air bubbles.
- Bake in the center of the oven until a toothpick inserted in the center comes out with only a few crumbs, about 60-70 minutes.
- Allow to cool somewhat on a wire rack before glazing.
- Bring cider, brown sugar, corn syrup, lemon juice and spices to a boil in a large saucepan over medium heat. Stir occasionally.
- Allow the glaze to cook at a low boil and thicken for approximately 10 minutes.
- Whisk in the heavy cream; continue to cook over low heat until the mixture reduces to 1 1/2 cups, about 45 min to 1 hour, stirring occasionally. If it gets too thick, stir in additional apple cider 1 Tablespoon at a time to reach desired consistency.
- Remove from the heat and stir in the vanilla.
- Slowly spoon over cake, scooping up excess and adding back to the top of the cake.
- Serve any left over warm glaze on the plate with a piece of the cake.
- Cooking in a Bundt pan causes the cake to have a darker crust which is fine with us. If that bothers you, cook it in a tube pan.
- You can substitute ground ginger for the cardamom with a little change in taste.
