-
1
In a large saucepan, boil the apple cider over high heat, swirling the pan occasionally, until reduced to 1/2 cup, about 15 minutes.
-
2
Add 1 cup of the granulated sugar and cook over moderately high heat until a dark amber caramel forms, about 5 minutes.
-
3
Off the heat, swirl in 2 tablespoons of the butter until melted.
-
4
Add the apples and cook over moderately high heat, stirring occasionally, until the apples are softened and have absorbed a lot of the syrup, about 8 minutes.
-
5
Pour the apples into a heatproof bowl and let cool.
-
6
Preheat the oven to 350 and position a rack in the lower third.
-
7
Butter and flour a 12-cup bundt pan.
-
8
Sift the cake flour, cinnamon, nutmeg, mace, salt and baking soda onto a sheet of wax paper.
-
9
In a large bowl, using an electric mixer, beat the remaining 3 sticks of butter until creamy.
-
10
Add the remaining 2 cups of granulated sugar and the vanilla and beat at medium-high speed until light and fluffy, about 5 minutes.
-
11
Add the eggs, 1 at a time, beating well between additions.
-
12
Add the dry ingredients in 3 batches, alternating with the sour cream; beat just until combined.
-
13
Stir 1/2 cup of the batter into the apples, then stir the apple mixture into the remaining batter.
-
14
Pour the batter into the prepared bundt pan and smooth the top.
-
15
Bake for about 1 hour and 10 minutes, or until the top is golden and cracked and a skewer inserted in the center comes out with a few moist crumbs attached.
-
16
Transfer the cake to a rack and let cool for 20 minutes, then turn it out onto the rack to cool completely.
-
17
In a medium saucepan, melt the butter.
-
18
Add the brown sugar and cook over moderate heat, stirring, until thick and smooth.
-
19
Gradually stir in the heavy cream and bring to a boil.
-
20
Cook over moderate heat, stirring occasionally, until thick and bubbling, 3 minutes.
-
21
Let cool completely, then stir in the confectioners' sugar and vanilla.
-
22
Set the cake on a plate and drizzle the glaze all over it.
-
23
Sprinkle with the pecans, cut into wedges and serve.
