Little Dixie Pound Cakes Miniture By Freda Recipes
LITTLE DIXIE POUND CAKE
When my great-grandson and I eat dinner together, we're always happy to share this delightful dessert.-Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 mini loaf.
Number Of Ingredients 8
Steps:
- In a small bowl, cream butter and sugar. Beat in egg. Combine flour and baking soda; add alternately with buttermilk to creamed mixture. Blend in extracts. Pour into a greased 5-3/4x3x2-in. loaf pan. Bake at 350° for 30-35 minutes or until cake tests done. Cool for 10 minutes; remove from the pan to cool on a wire rack.
Nutrition Facts : Calories 107 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
LITTLE DIXIE POUND CAKE
A tiny pound cake made in a mini-loaf pan, perfect for just the two of you (or just the one of you with the need for pound cake! ;o) Also great for gift baskets or dinners for shut-ins. From TOH.
Provided by winkki
Categories Dessert
Time 40m
Yield 1 mini loaf
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Beat in egg.
- Combine flour and baking soda.
- Alternately add flour mixture and buttermilk to creamed mixture; add extracts.
- Pour into greased 5-3/4" x 3" x 2" loaf pan.
- Bake at 350F for 35 min or until tester comes out clean.
- Cool for 10 min, remove to wire rack and cool.
LITTLE DIXIE POUND CAKE
Number Of Ingredients 8
Steps:
- Beat sugar and butter with mixer until light and fluffy. Beat in egg. Add half the buttermilk and drop the small pinch of baking soda into the buttermilk. Beat vigorously. Blend in half the flour. Stir in remaining buttermilk and beat again. Beat in remainder of flour. Add vanilla (and orange extract, if desired) and blend well. Pour into a well-greased and flour-dusted 1 1/2-pint baking dish and bake at 350° for 30 minutes. Dust with powdered sugar, if desired. Editor's Extra: Always get your cake into the oven as soon as you have finished mixing it. Baking soda and baking powder start working at once, so don't let the cake sit on the counter-it needs to get in the oven quickly. And know, too, that baking powder loses its strength after about 6 months, so it's a good idea to test it. Stir a teaspoonful into a half cup of hot water, and if it does not bubble up, it's time to replace it.
Nutrition Facts : Nutritional Facts Serves
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