Marvelous Maraschino Mini Pound Cakes |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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On an advertising page in a magazine; these sound delicious in themselves and would make a nice gift. Haven't tried the recipe yet, so this is purely based on what's printed. Ingredients:
1 1/4 cups butter, softened |
2 3/4 cups sugar |
5 large eggs, at room temperature |
1 teaspoon vanilla extract |
3 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 (14 ounce) can sweetened condensed milk |
2 cups quartered maraschino cherries, well drained |
powdered sugar, for dusting |
Directions:
1. Preheat oven to 350*F. Grease and flour six 6x3 loaf pans.
2. In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
3. In another bowl, whisk together the flour, baking powder, and salt.
4. Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
5. Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
6. Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.
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