Cherry Mini Pound Cakes
Source: Unsure
I believe this made two mini loaves, but I’m not completely sure.
“I made these last Christmas and loved them! I practically ate one by myself because they were so tasty! I took the rest to a holiday dinner and they were a hit.”
Ingredients
1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained (two 16-ounce jars or three 10-ounce jars), well drained
Powdered sugar
1. In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
3. Fold in cherries. Turn batter into greased and floured mini loaf pans.
4. Bake at 350°F 45 to 50 minutes or until toothpick inserted near center comes out clean.
5. Let cool in pans 5 minutes; invert cakes onto rack and let cool completely.
6. Dust with powdered sugar just before serving.
Note: This recipe may also be prepared in a 10-inch Bundt pan. Use only 1/2 cup sweetened condensed milk. Increase baking time to 55 minutes plus 15 to 20 minutes covered loosely with foil, shiny side out.
(Submitted by Tiffany)
