Mini Pound Cakes with Raspberry Whipped Cream

9

2.07.10 by sarah

I know I’m from California, but I secretly love snow days — and I’ve had a thrilling blizzard-filled winter to kick of my life on the East Coast.  Washington is currently being pelted with about three feet of snow… so beautiful!  Sometimes it’s nice to have an excuse to not leave the house. 
Today, we trekked out to the Dupont Circle Snowball Fight, of course.  Imagine a massive mob of people pelting snowballs at each other — yep, that was basically it.  I left after getting hit in the back of my head with an ice ball that literally popped the pressure from my ears.  We frolicked to Kramerbooks afterwards, and then home, stopping to make snow angels and experiment with what it felt like to crawl through three feet of snow (it made sense at the time, I swear).
After arriving home, I depleted our butter supply with this pound cake recipe.  The problem was, that half way through the mixing, I realized that I didn’t have any sour cream… so I substituted with evaporated milk.  It seemed to work — my friends and roommates had some wonderful reactions, ranging from eyes rolling back into heads and recommendations on pursuing a career as a pastry chef. 
I could never do that.   You know, start charging my friends for what I love to do for free.

WHAT YOU NEED

For the pound cake:
3 cups of flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/2 cups butter softened
1 1/2 teaspoons vanilla extract
6 large eggs
1 cup evaporated milk with 1 tablespoon lemon juice 
For the whipped cream:
1 cup cream
1/2 teaspoon almond extract
1/3 cup raspberry preserves

WHAT TO DO
First, combine the flour, baking powder, and salt.  Mix thoroughly.  Then, cream the butter and the sugar in a mixing bowl, and beat in the vanilla extract and eggs, one by one, until evenly mixed.  Add the evaporated milk, and then the dry ingredients until the mixture is light and smooth.
Pour the batter into your mini bundt molds and bake for 12-15 minutes.  If you are using a regular 9×5 loaf pan, bake for 50 to 60 minutes until a toothpick comes out clean from the center of the loaf.
For the whipped cream, beat the cream on high until soft peaks form, then add the extract and preserves and continue to beat on high until you have stiff peaks.
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