Yield
7 mini pound cakes

How to Make It

Step 1

Drain jar of cherries, discarding juice. Chop cherries, and set aside.

Step 2

Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.

Step 3

Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in flavorings and 1/2 cup chopped cherries.

Step 4

Spoon batter into 7 greased and floured 5 3/4" x 3" mini loafpans. (We recommend greasing your pans with shortening for best results.)

Step 5

Bake at 300° for 55 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pans on wire racks 10 minutes; remove cakes from pans, and place on wire racks set over wax paper. Drizzle Cherry Glaze over slightly warm cakes. Garnish, if desired.

Step 6

Refrigerate cakes to let glaze harden before wrapping. Wrap cakes individually in cellophane for gift giving.

Christmas with Southern Living 2004

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