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Miniature Bundt Pound Cakes

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Active Time:  20 Minutes
Total Time:  1 Hour 15 Minutes
  Makes about 10
By adding a few different ingredients to a good basic pound cake, you can transform it to something special. Mini chocolate chips and dried tart cherries soaked in orange liqueur is added to one version and topped with a chocolate glaze. Another version has lemon and lime juice and peel added to the cake and is drizzled with a lemon-lime powdered sugar glaze.The third version has purchased toffee bits added and a brown sugar glaze topping the cake. You can also divide the pound cake mixture in half and add half of the cherry-chocolate chips mixture to half the batter and half of lemon lime mixture to the other half, if desired.
2 1/2 cups cake flour
1/2  teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
Miniature Bundt Pound Cakes Recipe at
FOR POUND CAKES: Position rack in center of oven and preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity each). Sift flour and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions each until blended.

Divide mixture among prepared bundt pans (about scant 3/4 cup batter for each). Bake until tester inserted near center comes out clean, about 38 to 40 minutes. Cool on rack in pans for 15 minutes. Cut around sides of pan to loosen cakes. Turn out onto rack and cool completely. Drizzle with your choice of glaze. Let stand until glaze is set. Store in airtight containers at room temperature.

Recipe created exclusively for by Margaret Cederberg.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Butter Cakes
Nutrition Facts per Serving
Yield:   Makes about 10
Calories: 574
Fat. Total: 30g
Protein: 6g
Carbohydrates, Total: 70g
Sodium: 167mg
% Cal. from Fat: 47%
Cholesterol: 210mg
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