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!
Baby Pound Cakes
- 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