1 box of 1-2-3 Gluten Free Poundcake Mix
2 2/3 cups (330g) sugar
1¾ cups (420ml) apple cider (reduced to ¾ cup (180ml) —see below)
1½ cups (360g) unsalted butter, unsalted margarine, softened or shortening
5 large eggs, room temperature
1 Tbsp. cinnamon
7 oz. bag caramels
1 Tbsp. water
Salt granules to taste
Put 1¾ cups (420ml) apple cider in a saucepan on the cook top. Bring to the boil until liquid is reduced to ¾ cup (180ml). (If you reduce the liquid too much, add cold unreduced apple cider to your liquid measuring cup until you reach ¾ cup). Let cool to room temperature.
Preheat oven to 325F / 160C (140C Fan)
Generously spray 12-cup bundt pan with non-stick spray.
Put butter/margarine/shortening into bowl of mixer with paddle attachment. Cream butter.
Add the package of 1-2-3 Gluten Free Poundcake Mix. Add approximately one cup of dry Mix to mixer. Blend.
Add eggs. Blend. Add remainder of dry Mix, cinnamon and reduced apple cider. Mix well until batter is thoroughly blended. Using spatula, scrape down bowl and then mix again.
Pour batter into pre-greased baking pan.
Bake for 1–1¼ hours, until toothpick inserted in centre comes out clean. Baking times may vary with different appliances.
Cool cake for 5 minutes in pan. Then, invert cake onto serving platter and cool completely.
Place the unwrapped caramels and 1 Tbsp. of water in a microwave safe bowl. Melt caramel in microwave (on low-medium heat) and stir well. (If you are in a hurry, replace the caramels and water with store-bought caramel sauce). Pour caramel glaze over the cake. Sprinkle the salt granules on top.
Cut and enjoy!