This recipe was adapted from one given to Phyllis by a friend whose mother, Jo, made full-size pound cakes daily to give to people. She did it as a ministry and came to be known as the Pound Cake Lady. These smaller iterations, unlike Jo’s, feature toasted pecans and are made in Nordic Ware’s Butterfly Cakelet pan but would also work in a standard-size muffin pan instead.
Miniature Whipping Cream Pound Cakes
Makes 18
Ingredients
- ⅔ cup unsalted butter, room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 cups cake flour
- 1⅓ cups heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ⅔ cup finely chopped toasted pecans
Instructions
- Preheat oven to 325°. Spray the wells of 3 (3-cup) butterfly cupcake pans* with baking spray with flour. Brush wells of pans with a pastry brush to evenly distribute baking spray into wells.
- In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Gradually add flour to butter mixture alternately with cream, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla extract and salt. Increase speed to medium-high and beat for 4 minutes. Beat in pecans. Divide batter between wells of prepared pans (approximately 3 to 4 tablespoons per well). Gently tap pan a few times on a towel-lined countertop to settle batter and remove any air pockets.
- Bake until cakes are golden brown and a wooden pick inserted into the centers comes out clean, 30 to 45 minutes. Invert cakes onto wire racks and let cool completely.
Notes
*We used Nordic Ware Butterfly Cakelet Pans.
EDITOR’S NOTE: If you only have one cakelet pan, you can bake the cakes in batches. Let pan cool slightly, wipe out pan, spray with more baking spray with flour, and repeat with remaining batter.
EDITOR’S NOTE: If you only have one cakelet pan, you can bake the cakes in batches. Let pan cool slightly, wipe out pan, spray with more baking spray with flour, and repeat with remaining batter.
