Ciao Chow Linda

Mini Cherry Pound Cakes

from "Annie's Blog"

Ingredients

• 1 10-ounce jar maraschino cherries (or use a 16 ounce jar for more cherries)

• 3/4 cup butter

• 3/4 cup shortening

• 3 cups sugar

• FOR THE CAKE:

• 6 large eggs

• 3 1/4 cups all-purpose flour

• 1/8 teaspoon salt

• 1 cup milk

• 1 teaspoon almond extract

• 1 teaspoon vanilla extract

• FOR THE CHERRY GLAZE:

• 1/4 cup butter, softened

• 1 ( 3-ounce ) package cream cheese, softened

• 2 cups powdered sugar

• 3 tablespoons milk

• 1 teaspoons vanilla extract

• 1/4 cup cherries

• FOR THE DECORATION:

• 1 tube marzipan

• food coloring

Instructions

1. Drain jar of cherries, discarding juice.

2. Chop cherries, and set aside.

3. Beat butter and shortening at medium speed with an electric mixer until creamy.

4. Gradually add sugar, beating 1 minute.

5. Add eggs, 1 at a time, beating just until yellow disappears.

6. Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture.

7. Beat at low speed just until blended.

8. Stir in flavorings and 1/2 cup chopped cherries.

9. Spoon batter into 7 greased and floured 5 3/4” x 3″ mini loaf pans. (I used PAM and it worked just fine.)

10. If using one large tube pan, grease and flour that.

11. Bake at 300 degrees for 55 minutes (both the minis and the large cake need this time) or until a wooden pick inserted in center comes out almost clean.

12. Cool in pans on wire racks 10 minutes.

13. Remove cakes from pans, and place on wire racks set over wax paper.

14. To make the glaze:

15. Beat butter and cream cheese at medium speed until creamy.

16. Gradually add powdered sugar and milk; beat until smooth.

17. Stir in vanilla and cherries.

18. Drizzle Cherry Glaze over slightly warm cakes.

19. Decorate with marzipan leaves and berries, if desired

20. Refrigerate cakes to let glaze harden before wrapping.

21. TO MAKE MARZIPAN LEAVES:

22. Place a few tablespoons of marzipan in a small bowl and mix in some food coloring.

23. Blend with a spoon until the color is uniform.

24. Shape into leaves by hand, or with a small cookie cutter.

25. Make berries by rolling little balls in your hand.