Sunday, March 25, 2012

Tiny Little Bundts

As you know I love to bake. Sometimes when I bake a cake, the cake is just too big for 2 people. I know, I know...the problems some people have. Yes, I know....I could share and many times I do but... Anyway...Recently I found these two cute little bunt pans.

They are the perfect solution for this problem. The other night I tried a new pound cake recipe (Cherry Almond) using these two cuties. Even though this is a recipe for a normal size bundt, it was the perfect amount for the 2 bundts. My hubby and I enjoyed one of those cakes and the other cake I placed in the freezer for later.

Cherry Almond Pound Cake (adapted from Get off your Butt and Bake)

1 Cup Butter 
2 1/4 cups sugar
6 eggs
3 cups flour
1/2 teaspoon salt
1/4 teaspoon soda
1 cup sour cream
1 teaspoon vanilla
1 teaspoon almond extract
1/2 to 3/4 cup chopped marachino cherries
3/4 cup pecans, chopped

1. Cream butter.  Add sugar and beat until light. 
2. Add eggs, one at a time, beating after each. 
3. Sift flour, salt and soda together and add to batter alternately with sour cream. 
4. Add vanilla and almond extract. 
5. Bake  in greased bundt pan for 1 hour at 350 degrees or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.

Vanilla Glaze 
2 cups powdered sugar
1 tsp. vanilla
2 tablespoons melted butter
Milk (just enough to make the glaze the consistency you desire for drizzling over the cake) 
Mix until nice & smooth



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Beth said...

I love the idea of two little bundt pans. Very handy!