Best 2 Cherry Mini Pound Cakes Recipes
**Indulge in the Sweet and Tart Delights: Cherry Mini Pound Cakes**
Experience the perfect balance of sweet and tart with our delectable Cherry Mini Pound Cakes. These bite-sized treats are bursting with juicy cherries, enveloped in a tender and moist pound cake batter. Whether you're hosting a special occasion or craving a homemade dessert, these mini cakes will tantalize your taste buds and leave you wanting more. With variations ranging from classic to chocolate-dipped, there's a Cherry Mini Pound Cake for every palate. Let's dive into these delightful recipes and create a memorable dessert experience.
CHERRY MINI POUND CAKES
Make and share this Cherry Mini Pound Cakes recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 1h10m
Yield 6 Mini Pound Cake
Number Of Ingredients 10
Steps:
- With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured mini loaf pans.
- Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
- Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
- Dust with powdered sugar just before serving.
BLUEBERRY CHERRY MINI POUND CAKES
I love fruity cakes of any kind. This was a recipe I found in my grandmas recipes and I changed a few things to my liking and came up with these. They are really good and fruity. A real favorite in my house
Provided by Deneece Gursky
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- 1. Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended, then on high speed 5 minutes until light and fluffy.
- 2. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
- 3. Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
- 4. Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
- 5. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.
Tips:
- To achieve a smooth batter, ensure all your ingredients are at room temperature before mixing. This allows them to blend together more easily and evenly.
- Do not overmix the batter. Overmixing can result in tough and dense cakes. Mix just until the ingredients are combined.
- Fill the mini loaf pans only 2/3 full. Overfilling can cause the cakes to rise too high and overflow the pans.
- Bake the cakes until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Allow the cakes to cool completely before serving. This will help them to set and hold their shape.
- For a more intense cherry flavor, use fresh cherries instead of frozen or canned. Just be sure to pit them first.
- If you don't have a mini loaf pan, you can also use a regular loaf pan. Just adjust the baking time accordingly.
- These cakes are perfect for serving at parties or potlucks. They are also great for freezing and can be reheated in the microwave or oven when you're ready to enjoy them.
Conclusion:
These cherry mini pound cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture and sweet cherry flavor, they are sure to be a hit with everyone who tries them. So next time you're looking for a delicious dessert, give these cherry mini pound cakes a try. You won't be disappointed!
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