Little Bundt Pound Cakes Recipes
LITTLE BUNDT POUND CAKES
A recipe for little pound cakes which can be baked in small loaf pans or bundt pans. The cakes make wonderful gifts and can be a fancy or elegant dessert.
Provided by Renee
Categories Dessert
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Grease and flour three 7- X 3- X 2-inch loaf pans. If using paper loaf pans you do not need to grease and flour.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream together butter and sugar in a large bowl using an electric hand mixer on high speed until mixture is light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add the flour mixture in three additions, alternatively with half-and-half in two additions, mixing on low speed until just combined. Do not over mix.
- Stir in brandy and vanilla.
- Divide batter evenly in the loaf pans.
- Bake for 35 to 40 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
- Cool cakes in the pans for 10 minutes.
- Remove cakes from pans* and cool completely on wire racks.
- *If using paper loaf pans do not remove the cakes from the pans.
- Dust cakes with confectioners sugar.
SMALL POUND CAKE
Great for anyone who feels the 10 inch pound cake is too much for them!! Some years ago a friend gave me a 9 inch tube cake pan as a gift along with this recipe. This recipe would also be perfect for the smaller bundt cake pan.
Provided by Seasoned Cook
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Important: Let all ingredients become room temperature.
- Cream butter and sugar. Beat until fluffy. Add one egg at a time and beat after each addition.
- Measure flour after sifting and add baking powder. Mix dry ingredients alternately with milk and add vanilla. (Lightly fold in dry ingredients--do not beat.).
- Grease and flour a small tube or bundt cake pan. Pour batter into pan. Bake in a 325 degree oven for 1 hour and 10 minutes. Let cake cool in pan for 15 minutes before inverting.
- Best served next day after cake has had time to mellow.
Nutrition Facts : Calories 385.2, Fat 18.3, SaturatedFat 10.9, Cholesterol 115.3, Sodium 178, Carbohydrate 50.9, Fiber 0.6, Sugar 33.5, Protein 5.4
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