Ingredients for Cherry Mini Pound Cakes
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Vanilla Extract
- All Purpose Flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 (14-ounce) can sweetened condensed milk
- Maraschino Cherries
- Powdered sugar, for dusting
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How to Make Cherry Mini Pound Cakes
- Preheat oven to 350°F (175°C). Grease and flour 12 mini loaf pans.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on low speed until combined.
- Add 4 large eggs one at a time, mixing well after each addition. Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 (14-ounce) can sweetened condensed milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups maraschino cherries, drained.
- Fill the prepared mini loaf pans about ¾ full.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
512g
Fat
146g
Carbs
58g
