by Heather Harris Brady
These tea-friendly little cakes are another idea for gifts or special occasions. They keep well, so you can make them ahead and if you want to be really old-school give them a nice splash of brandy or rum before you set them aside. The butter and brandy will age together into a lovely complex perfumy-flavor. I baked these in mini-bundt forms but you could use mini-muffin tins, cupcake tins or tiny loaf pans too. The recipe is based on Dorie Greenspan’s excellent one from Baking: From My Home to Yours.
These would also be amazing with fresh fruit piled over the top.
Mini Pound Cakes, Makes about 15 3″ cakes
- 1/2 c. butter
- 1/2 c. granulated sugar
- 2 eggs
- 1 t. vanilla
- Zest of one lemon
- 1/2 t. almond extract
- 1 c. all-purpose flour
- 1/2 t. baking powder
- 1/2 recipe chocolate ganache or 6 oz. chocolate coverture, for glaze
Preheat the oven to 325. Combine the butter, zest and sugar in a mixing bowl. Cream well.
Beat in the eggs, one at a time. Then the flavorings.
Then beat in the flour and baking powder. You should have a thick creamy batter.
Divide it between your pans.
Check at 10 minutes. If the centers are firm, turn them out onto racks. Warm your chocolate or ganache to pourable consistency.
Drizzle the cakes with the chocolate to finish. These would also be nice with a lemon glaze.
These little cakes have a dense but tender crumb with a crispy outside.