HOLIDAY POUND CAKE RECIPES RECIPES

Steps:

• Cream butter, add sugar and eggs, one at a time and mix well.
• Mix in cake flour thoroughly.
• Add vanilla and almond extracts to batter.
• Mix soda and sour cream together, then add to batter and mix thoroughly.
• Gently fold in fruit cake mix (see note below).
• Pour into 40 very well-greased and floured miniature bundt pans.
• Do not fill any farther than three-quarters of the pan.
• The cake expands while baking.
• Do not overfill.
• For miniature bundt bans: Bake at 350° for 20-30 minutes or until a toothpick inserted in center comes out clean.
• Whisk ingredients together and drizzle over miniature bundt cakes.
• Decorate tops with candied or maraschino cherries, if desired.

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.