Bring the boiled cider syrup and brown sugar to a boil over medium heat. Boil for 3 minutes. Whisk in the heavy cream and return to a boil.
There are three different components to making this cake. Each brings a different level of flavor to the cake, and I highly recommend all three. This cake however would be good served with just the icing, omitting the caramel topping to save some time.
If you do not have a source for boiled cider syrup it is easy to make, it just requires additional time. You might want to make the cider syrup the day before you make the cake.
To make cider syrup, boil apple juice (not apple cider) over medium heat until reduced to a thick “syrup”. I boiled one-half gallon of juice for about 2½ hours to reduce it to less than a cup of syrup. As the juice reduces, lower the heat to a slow boil to prevent scorching.
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