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Baby Pound Cakes

Posted By Jennifer On December 20, 2007 @ 10:05 pm In cakes | Comments Disabled

Read and see more at Bake or Break. Recipe from Christmas with Southern Living 2007.

  • 1 & 1/2 cups butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1/2 teaspoon almond extract
Preheat oven to 350°. Grease or spray a 1/4-cup capacity mini fluted Bundt pan(s)* and set aside.

Beat butter and cream cheese at medium speed until creamy. Gradually add sugar and beat well. Add eggs, one at a time, beating just until yellow disappears.

In a separate bowl, combine flour and salt. Gradually add to butter mixture at low speed just until blended. Stir in vanilla and almond extract.

Fill pans 3/4 full with batter. Bake for 18 to 20 minutes or until determined done with a toothpick. Cool in pans for about 10 minutes. Then, remove from pans and cool completely on wire racks.

Makes about 30 cakes.

*I used this pan by Wilton. If making smaller cakes in mini-muffin pans, decrease baking time to 14-17 minutes. Mini muffin pans should yield about 9 dozen cakes. For larger cakes in regular muffin pans, increase baking time to 20-23 minutes. This should yield about 30 cakes.

These little cakes may be dusted with confectioners’ sugar or drizzled with a simple mixture of 1/3 cup of confectioners’ sugar and 2 tablespoons of heavy cream.


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