Cherry Mini Pound Cakes

“Just in time for the holidays. These mini pound cakes can be giving as gifts this Christmas.”
READY IN:
1hr 10mins
YIELD:
6 Mini Pound Cake
UNITS:
US

Ingredients Nutrition

Directions

  1. With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
  2. Combine flour, baking powder and salt.
  3. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
  4. Fold in cherries.
  5. Turn batter into greased and floured mini loaf pans.
  6. Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
  7. Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
  8. Dust with powdered sugar just before serving.

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