Mini bundt cakes!!!
Of course I changed things. Her pound cake (from Martha Stewart) used leavening and she baked it in a loaf pan. I was afraid it would be too tender for my molds, so I opted to turn it into a more traditional pound cake, using just the eggs as leavening. Then I halved the recipe to fit my little cakes....that may have been a mistake because halfway through, I forgot I was halving the recipe and added the full flour.... I think next time that I need to just make the full recipe and then find some other little pans to use the rest. I am not to be trusted when it comes to math, distractions and the kitchen
After adjusting the time, I ended up with these little guys. They were a little dry (3 cups of flour will do that, Kristen!), so I whipped up a simple vanilla flavored syrup and poured it over them while they were warm and let them soak all afternoon before serving them at dinner. That seemed to do the trick. The brown sugar flavor with the butter was wonderful. I would definitely recommend the recipe....just don't fiddle with halves or doubles if you have five children (who at the time were in school, but I am still using them as an excuse!).
Brown Sugar Pound Cake (here is the original recipe )
1 cup butter
2 1/4 cup brown sugar
2 tsp vanilla extract
3 cups flour
3/4 cup buttermilk (I used evaporated instead)
Cream the butter and brown sugar. Add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and mix. Alternate adding the flour and the buttermilk until all is smooth. Pour into greased bundt pan(s) and bake 325 degrees for a big cake 1 hour, for minis, 35 minutes or until tests done with a toothpick.