Best 2 Cherry Mini Pound Cakes Recipes
Cherry mini pound cakes are a delicious and versatile treat that can be enjoyed by people of all ages. With their moist, tender crumb and sweet cherry filling, these individual-sized cakes are perfect for parties, potlucks, or simply as a special treat. Whether you prefer a classic pound cake recipe or something with a little more flair, there are endless possibilities when it comes to making cherry mini pound cakes. From simple to decadent, there's a recipe out there to suit every taste and occasion. So grab your baking supplies and let's get started on creating the perfect batch of cherry mini pound cakes!
Check out the recipes below so you can choose the best recipe for yourself!
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:
- Use fresh cherries: Fresh cherries yield the best flavor and texture in these mini pound cakes. If you don't have fresh cherries, you can use frozen cherries that have been thawed and drained.
- Don't overmix the batter: Overmixing the batter will result in tough, dry cakes. Mix just until the ingredients are combined.
- Use a muffin tin with liners: Liners make it easy to remove the cakes from the pan and prevent them from sticking. If you don't have liners, you can grease and flour the muffin cups.
- Bake the cakes until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes. Don't overbake the cakes, or they will become dry.
- Let the cakes cool completely before frosting: This will help the frosting set properly.
Conclusion:
These cherry mini pound cakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist, flavorful, and have the perfect amount of sweetness. Whether you are serving them for breakfast, brunch, or dessert, these cakes are sure to be a hit.
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