Pound Cake with Vanilla Ice Cream and Apple Cider Sauce

1. 1

   Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes.

2. 2

   Add cream; boil until slightly thickened, about 2 minutes.

3. 3

   Transfer to bowl.

4. 4

   Whisk in butter and both extracts.

5. 5

   Cool slightly, then chill until cold, at least 1 hour.

6. 6

   (Can be made 1 day ahead.

7. 7

   Keep chilled.)

8. 8

   Place 1 slice of cake on each plate.

9. 9

   Top each with ice cream, sauce and nuts.

No nutritional information available.

No additional tips available.