Safeway Holiday Recipe: Baby Pound Cakes

This is the second part of my Safeway holiday recipe testing.  The first one is Deviled Eggs with Smoked Salmon and Cream Cheese, which is just one post down.  The second recipe I tried is under the category “Edible Gifts”.  I wanted a recipe that was very well within my comfort zone…baking.  I chose Baby Pound Cakes.

I’ve baked and decorated so many different kinds of cakes since January of this year, both from scratch and from cake mixes.  However, I never ever tried making pound cakes.  Maybe because I thought they were too packed and heavy.  I’m more for light and fluffy.   When I saw “Baby Pound Cakes” on the list of Safeway Holiday Recipes, and saw that they were only the size of muffins/cupcakes, I thought it was about time I add pound cake…baby-sized ones, to the list of baked goodies I’ve tried.

Here’s the recipe:

INGREDIENTS

* 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

STEPS

1. 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.

2. 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.

3. Bake at 350° 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.

4. Pound Cake Minis: Spoon batter into paper-lined (13/4″) miniature muffin cups, filling three-fourths full. Bake at 350° 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.

5. 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 350° 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.

6. Dust with powdered sugar, if desired.

The recipe yielded 3 1/2 dozens, a dozen more than the 2 1/2 dozens it was supposed to yield as listed on the Safeway site.  That’s the kind of increase that would make business plan consultants happy.  Hee hee.   Anyway, the baby pound cakes were packed, yes, but they were soft and moist.  No wonder it has a 5-star rating.  I love the hint of almond.  I’d love to experiment with other flavors/extracts.  These melt-in-your mouth babies will be perfect with coffee or ice cream, for a mid-afternoon snack or dessert.   Go ahead, give it a try and give them away.  That’s what I did! ;)

More Safeway Holiday Recipes HERE.


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One Response to “Safeway Holiday Recipe: Baby Pound Cakes”

  1. They look so good. I love the festive colors. Perfect for the holidays.

    Reply

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