Holiday Mini Cherry Pound Cakes Recipe

Holiday Mini Cherry Pound Cakes Recipe

  • 1 1/4 cups butter, softened
  • 2 3/4 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
  • 2 cups quartered maraschino cherries, well drained
  1. Preheat oven to 350 degrees F. In large bowl with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
  2. Combine flour, baking powder and salt. Add flour mixture alternately with EAGLE BRAND(R) to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter evenly into 6 greased and floured mini loaf pans.
  3. Bake for 45 minutes or until light brown. Let cool in pan 5 minutes; invert loafs onto rack and let cool completely. Store leftovers covered.
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