Mini Cherry Pound Cakes Recipe

Mini Cherry Pound Cakes Recipe
Yields 6
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Cook Time
50 min
Cook Time
50 min
  1. 2 (16-ounce) jars or 3 (10-ounce) jars maraschino cherries
  2. 1¼ cups butter, softened
  3. 2¾ cups granulated sugar
  4. 5 eggs
  5. 1 teaspoon vanilla extract
  6. 3 cups all-purpose flour
  7. 1 teaspoon baking powder
  8. ¼ teaspoon salt
  9. 1 (14-ounce) can sweetened condensed milk
  10. Confectioners’ sugar
  1. Drain maraschino cherries; cut into quarters. You should have about 2 cups. Drain again on paper towels.
  2. Set aside.
  3. Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended,
  4. then on high speed 5 minutes until light and fluffy.
  5. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
  6. creamed mixture, mixing lightly after each addition.
  7. Fold in maraschino cherries. Turn batter evenly into 6 greased and floured mini loaf pans (4½ x 2¾ x 1¼
  8. inches). Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
  9. comes out clean. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Wrap for gifts or
  10. dust with confectioners’ sugar before serving.
  1. Makes 6 mini loafs.
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