Mini Pound Cakes Recipes

Steps:

• She states to use one petite loaf pan (2-cup capacity, about 5 X 3 X 2 inches) and that is what I used, but feel you could also make 3 or 4 cupcakes in a pan.
• Preheat the over to 350 degrees. Grease and lightly flour the loaf pan, tapping out the excess flour; then set it aside.
• Put the flour, baking soda and salt in a bowl (or plastic bag that you can close and shake the ingredients to mix) and mix them well.
• In a separate bowl, cream butter and sugar together with an electric mixer (or use a Kitchen Aid type of mixer), add egg yolk and vanilla and 1/2 of the buttermilk and the flour mixture. Beat about 45 seconds on medium until the batter is lightened and has slightly increase in volume. Add in remaining buttermilk and beat on medium until well blended, 20 seconds.
• Spoon the batter into the prepared pan. Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes. (Mine was done at 25 mins in my convection oven).
• Remove the pan from the oven and place it on a wire rack to cool for 10 minutes. Then remove the cake from the pan. Serve the cake warm or let it cool, upright, on the rack.

Steps:

• Prep mix-ins
• In small bowl, combine poppy seeds and lemon juice. Set aside. In second small bowl, toss together chocolate chips and flour. Set aside. In third small bowl, gently mash banana. Set aside.
• Make batter
• Preheat oven to 350°F. Butter 9 (4-ounce) disposable mini loaf pans. (If using nondisposable metal pans, butter them, then line with parchment paper and butter paper.)
• In medium bowl, whisk together flour, baking powder, and salt. In large bowl, using electric mixer fitted with whisk attachment, beat butter at high speed until creamy, about 3 minutes. Add sugar and beat until mixture is light and somewhat fluffy, about 2 minutes. Add eggs 1 at a time, beating well at low speed after each addition, then beat in vanilla. Add 1/3 of flour mixture and beat at low speed until not quite combined, about 30 seconds. Add 1/3 of milk and and beat at low speed until not quite combined, about 30 seconds. Repeat with remaining flour mixture and milk, adding in 2 more batches of each. Beat at low speed just until smooth.
• Pour 1/3 of batter into medium bowl. Gently stir in poppy seed-lemon juice mixture and lemon zest. Divide among 3 of prepared pans.
• Pour 1/2 of remaining batter into medium bowl. Gently fold in chocolate chip-flour mixture and mashed banana. Divide among 3 of prepared pans.
• Divide remaining vanilla batter among remaining 3 prepared pans.
• Place all pans on large baking sheet. Bake until cakes are puffed and firm to touch and tester inserted into the center comes out with few crumbs attached, about 30 to 40 minutes. Cook on rack.
• When cool, wrap each cake in plastic wrap, then parchment or wax paper. Label, stack in groups of 3 (1 of each kind), and tie together with ribbon or twine.

Steps:

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

Steps:

• Set oven to 350 degrees, (second lowest position).
• Grease bottoms only of mini loaf pans.
• In a large bowl, beat together sugar, butter, oil; add eggs, until well combined (about 2-3 minutes).
• Combine/sift flour, baking soda, cinnamon, nutmeg, cloves and salt.
• Add the dry mixture to egg mixture, with canned pumpkin; mix well.
• Pour/transfer into regular or fluted mini loaf pans, filling 3/4 full.
• Bake for about 25-30 minutes, or until cake test done with toothpick.

Steps:

• Preheat oven to 350 degrees. Generously spray three 5 3/4-by-3-by-2-inch loaf pans with cooking spray; set aside. Sift together the flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture, alternating with the buttermilk, beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pans in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion. Place pans on a baking sheet.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, about 35 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cakes from pans and cool completely on the rack.

Steps:

• Preheat oven to 350*F. Grease and flour six 6x3" loaf pans.
• In a large bowl, using an electric mixer, cream together the butter, sugar, eggs, and vanilla on low speed until blended, then on high speed for 5 minutes until light and fluffy.
• In another bowl, whisk together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture alternately with the condensed milk, blending lightly after each addition. Fold in the cherries.
• Divide batter evenly among the prepared pans; bake for 45 minutes or until a toothpick tests done.
• Cool in pans for 5 minutes; remove from pans and cool completely on wire racks. Dust with powdered sugar.

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
• Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
• Gradually add sugar and beat for an additional minute.
• Add eggs, one at a time, beating just until the yolk disappears.
• Combine flour, baking powder and salt.
• Then combine evaporated milk and heavy cream.
• Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
• Stir in vanilla and almond extract and pour batter into prepared pan.
• Bake for 60-75 minutes or until the cake tests done.
• Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
• Serve plain, dust with powdered sugar or serve with whipped cream and berries.