Mini Cherry Pound Cakes

These make great gifts!

Ingredients:
2 (16-ounce) jars or 3 (10-ounce) jars maraschino cherries
1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14-ounce) can sweetened condensed milk
Confectioners’ sugar

Drain maraschino cherries; cut into quarters. You should have about 2 cups. Drain again on paper towels.
Set aside.
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.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to
creamed mixture, mixing lightly after each addition.
Fold in maraschino cherries. Turn batter evenly into 6 greased and floured mini loaf pans (4½ x 2¾ x 1¼
inches). Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center
comes out clean. Let cool in pans 5 minutes; invert on wire racks and let cool completely. Wrap for gifts or
dust with confectioners’ sugar before serving. Makes 6 mini loafs.

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