Baby Pound Cakes
- 1 1/2 cups butter, softened
- 1 (8-oz.) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 teaspoon almond extract
- Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
- Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond flavorings. Spoon batter into paper-lined standard-size muffin pans, filling three-fourths full.
- Bake at 350u0b0 for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks.
- Pound Cake Minis: Spoon batter into paper-lined (1 3/4") miniature muffin cups, filling three-fourths full. Bake at 350u0b0 for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Yield: about 9 dozen.
- Fluted Baby Pound Cakes: Spoon batter into a greased 1/4-cup capacity mini fluted tube pan, filling three-fourths full. (We tested with a 12-cavity mini fluted tube pan.) Bake at 350u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Dust with powdered sugar or drizzle with Jelly Bean Thumbprint Cookies glaze of powdered sugar and heavy cream, if desired. Yield: 2 1/2 dozen.
- The vanilla bean paste really does add a more distinct vanilla flavor to these cakes. You can find it at specialty food stores or order online.
butter, cream cheese, sugar, eggs, allpurpose, salt, vanilla bean paste, almond
Taken from www.myrecipes.com/recipe/baby-pound-cakes (may not work)