blueberry cherry mini pound cakes
I love fruity cakes of any kind. This was a recipe I found in my grandmas recipes and I changed a few things to my liking and came up with these. They are really good and fruity. A real favorite in my house
prep time
cook time
method
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yield
Ingredients
- - 1 c dried blueberries
- - 1 c dried cherries
- - 1/2 c white chocolate chips
- - 1¼ cups butter, softened
- - 2¾ cups granulated sugar
- - 5 eggs
- - 1 teaspoon vanilla extract
- - 3 cups all-purpose flour
- - 1 teaspoon baking powder
- - ¼ teaspoon salt
- - 1 (14-ounce) can sweetened condensed milk
- - glaze, frosting or icing
How To Make blueberry cherry mini pound cakes
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Step 1Put butter, sugar, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until blended, then on high speed 5 minutes until light and fluffy.
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Step 2Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
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Step 3Fold in fruit and white chcocolate. Turn batter evenly into 6 greased and floured mini loaf pans (I used my perfect brownie pan and it required less baking time)
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Step 4Bake in a preheated 350-degree oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean.
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Step 5Let cool in pans 5 minutes; invert on wire racks and let cool completely. Decorate as desired. Makes 6 mini loafs.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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