It’s always nice to have a good grocery store nearby in case you need to run out and get something quick. For me, that store is called Dominick’s, which is a local Safeway store. There is actually another competitor grocery store directly across the street from Dominick’s, but I typically always choose Dominick’s over that chain for it’s cleanliness and good prices. Plus, the parking lot is much nicer and less tedious…always a plus!
This holiday season, Safeway wants to help you plan your holiday menu. They have a web page dedicated to recipes you can use to “share the holidays” and impress your guests. I decided to try the Baby Pound Cakes recipe which can be made as individual desserts, or used to pack into your Christmas basket this year. Admittedly, I didn’t have high expectations for a recipe coming from a grocery store website, but…wow!…these were amazing! I now want to take a stab at the other recipes on that site. If they are half as good as these pound cakes, I think I’ll be a happy cook!
I did make a few adjustments to the recipe. Instead of using almond extract, I used lemon flavored because it’s a favorite of mine. Also, the original recipe gives baking times for three different sizes: standard-size muffins pans, miniature muffin cups, and a 12-cavity (1/4-cup capacity) mini fluted tube pan, but I decided to choose two other sized pans of my own. I have these mini fluted tube pans, and they are larger than 1/4 cup capacity so they needed to bake an extra 10 minutes (30 minutes total). I also made 8 mini loaves, which took about 25 minutes.
You will be so satisfied with the sweet crusty edges and moist cake inside. It was hard to not eat them all myself!
A sweet and moist pound cake, perfect for gifting this holiday season.
- 1 1/2 cups butter, at room temp
- 1 (8-oz) package cream cheese, at room temp
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vanilla bean paste or vanilla extract
- 1/2 teaspoon almond or lemon extract
- confectioners sugar
Preheat oven to 350 degrees F.
Beat butter and cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating well, 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended; stir in vanilla and almond or lemon flavorings. Spoon batter into chosen pan and bake according to the times below, or until a toothpick inserted in the center comes out clean:
Standard-Size Muffin Pans (paper-lined): 22 to 25 minutes
Miniature Muffin Cups (paper-lined): 16 o 18 minutes
12 cavity (1/4 cup capacity) Mini Fluted Tube Pan (greased): 20 minutes
Wilton Mini Fluted Tube Pan (greased): 30 minutes
Miniature Loaves (greased): 25 minutes
Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Dust with confectioners sugar, if desired.
Source: Adapted from Safeway