Holiday Sour Cream Pound Cake

Name: Holiday Sour Cream Pound Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 oz. unsalted butter ((2 sticks or one cup)); 3 cups granulated sugar; 6 large eggs; 8 oz. sour cream; 1 tsp. real vanilla extract (no substitutes); 1/2 tsp. almond extract; 3 cups cake flour (NOT all-purpose flour (no substitutes)); 1/4 tsp. baking soda; 16 oz. container Paradise extra fancy fruit cake mix ((see note below)); 3 cups powdered sugar; 5 to 6 tbsp. 2% milk ((I try to stick with 5 tbsp.)); 1 tsp. almond extract

December 13, 2021Teresa Ambra

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Christmas Cookie Extravaganza – 2021

Oh my goodness. This Holiday Sour Cream Pound Cake turned out so exceptionally well I made it three times! No kidding. Sour Cream Pound Cake contains almond flavoring in the cake and icing so that it pops with flavor. I also included fruitcake mix. These little cakes were extraordinarily good. Everyone was delighted by them.

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I made this lovely cake in miniature bundt pans so I gave them out individually to neighbors and friends as well as our realtor’s office. One of my friends enjoyed it so much she hinted that she would love to serve it for her kids and grandkids who were due to come into town the week after I gave her a couple of them. Needless to say, I made another batch for her. Because this recipe makes 40 miniature bundt cakes, I gave her half and froze the other ones to give away for later.

Paradise Fruit Company sent me a box of all kinds of assorted candied fruits and mixes asking me to use them in recipes and blog about them. I really had fun baking up all the brownies, cookies, sweet breads, cakes, muffins, pies and sweet rolls with them. I truly was so happy with how wonderfully these recipes turned out.

Holiday Sour Cream Pound Cake was heavenly. The almond flavoring and fruitcake mix made the traditional Sour Cream Pound Cake so much better, in my opinion. I get that some people don’t do fruitcake. I don’t either. But this isn’t your Grandma’s fruitcake! It’s far superior in taste and texture. Once you have one bite, you won’t want to stop. Really. And, after all, who can resist those little tiny miniature bundt cakes? Not me.

Holiday Sour Cream Pound Cake is superb.

These miniature bundt cakes are even better with a candied or maraschino cherry added to the top!

These little treats are so beautiful, elegant and festive that they’re perfect for holiday parties or galas.

Holiday Sour Cream Pound Cake is ideal for holiday baking.

Here’s what I did.

I used these ingredients for the cake.

Soften butter and whip with an electric mixer until light and fluffy.

Add sugar.

Beat again until all the ingredients are incorporated.

Add one egg at a time being sure to mix well after each addition.

Here, all the eggs are added.

Add almond and vanilla extracts.

Mix again until extracts are thoroughly combined with the batter.

Add cake flour NOT all-purpose flour. It has a finer texture and is what works well in this recipe.

Beat again until the cake flour is incorporated into the batter.

Add baking soda to the sour cream in a measuring cup.

Stir until well combined.

Add sour cream mixture to cake batter.

Mix again until sour cream is thoroughly incorporated with the cake batter.

Rinse fruitcake mix in a colander to remove any excess syrup.

Add fruitcake mix to cake batter.

Stir ingredients gently to combine.

Grease and flour 40 miniature bundt pans. YOU CANNOT OMIT THIS STEP! Spoon cake batter into individual bundt cake tins about three-fourths full. Smooth the tops.

Bake cakes at 350 degrees for about 20-30 minutes or until a toothpick inserted in center comes out clean.

Cool cakes completely before removing from pan and placing on cooling racks.

I used these ingredients for the icing.

Whisk ingredients to combine. Be sure you go easy on the milk so the icing is thick enough to not dissolve into the cake. Spoon icing into a zip lock bag.

Cut a very small corner off the edge of the bag. Pipe icing over top of individual bundt cakes. Add a cherry on the top, if desired.

I made a couple of the cakes with full icing. You can do that also. But you will have to double or triple the icing recipe to get full coverage of all the miniature bundt cakes.

Holiday Sour Cream Pound Cake was so awesome we had a hard time staying out of it. We froze some of the cakes and they turned out wonderfully that way too.

These little cakes are marvelous for holiday baking. Take them out to your office and watch them disappear.

The almond flavoring in the icing and the cake sets this cake apart from other pound cake recipes.

Here’s the recipe.

HOLIDAY SOUR CREAM POUND CAKE

(My own concoction)

Holiday Sour Cream Pound Cake

Teresa Ambra

Holiday Sour Cream Pound Cake is sensational. These little cakes are made in miniature bundt pans. The cake and icing includes almond extract which really bumps up the flavor. It also includes fruitcake mix. But this is not anything like your Grandma's fruitcake. This one is moist and so scrumptious we keep getting requests to make it! If you need an elegant, festive and beautiful dessert for any holiday party or gala, this one will wow and please everyone.

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Prep Time 20

Cook Time 20

Total Time 40

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 225 kcal

Equipment

2 20-tin miniature Bundt cake pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 medium mixing bowl
1 whisk

Ingredients

CAKE:

8 oz. unsalted butter (2 sticks or one cup)
3 cups granulated sugar
6 large eggs
8 oz. sour cream
1 tsp. real vanilla extract no substitutes
1/2 tsp. almond extract
3 cups cake flour NOT all-purpose flour (no substitutes)
1/4 tsp. baking soda
16 oz. container Paradise extra fancy fruit cake mix (see note below)

ICING:

3 cups powdered sugar
5 to 6 tbsp. 2% milk (I try to stick with 5 tbsp.)
1 tsp. almond extract

Instructions

CAKE:

Cream butter in a large mixing bowl with an electric mixer.
Add granulated sugar and eggs, one at a time and mix well after each addition.
Mix in cake flour thoroughly.
Add vanilla and almond extracts to batter.
Mix baking soda and sour cream together, then add to cake batter and mix with an electric mixer again very thoroughly.
Gently fold in fruit cake mix (see note below).
Pour into 40 very well-greased and floured miniature bundt pans.
Do not fill any farther than three-quarters of each pan.
The cake expands while baking.
Do not overfill.
For miniature bundt bans: Bake at 350° for 20-30 minutes or until a toothpick inserted in center comes out clean.

ICING:

Whisk ingredients together in a medium mixing bowl and drizzle over miniature bundt cakes.
Decorate tops with candied or maraschino cherries, if desired.

Notes

NOTE: To get the correct texture for this cake, you must use cake flour.

NOTE: You must very generously grease and flour the bundt pans, especially if they have more exotic shapes (although these don’t work well for this recipe). Don’t be afraid to use a lot of shortening. Then sprinkle flour over the funnel and into the bottom of the pan. Rotate bundt pan so flour covers every section well. Once the pan is greased and floured, pour out any excess flour and discard.

NOTE: Because of the addition of so much fruitcake mix in the batter, this is more batter than a single 10-inch bundt pan will support. I recommend using two 10-inch bundt pans if you don’t have miniature bundt pans.

NOTE: When baking in large bundt cake pans: Don’t take the cake out of the oven strictly by time. Check the cake with a long knife or bamboo skewer that will go to the bottom. (A toothpick will not work). If any goop comes out on the knife, keep baking until the knife comes out clean. If you fail to do this, bundt cakes when not cooked all the way through, will fall out of the pan in clumps. Bake large bundt pans about one to one and a half hours at 300°. Use skewer to check for doneness as listed above.

NOTE: I rinsed the fruitcake mix in a colander to remove excess syrup before adding to the cake batter.

NOTE: Each of my miniature bundt pan sheets holds 20 miniature bundt pans. I used 40 total tins for this recipe (two 20-tin Bundt pans). I filled the tins three-fourths full and they still expand to the top!

Fruitcake Mix provided courtesy of Paradise Fruit Company.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 225kcalCarbohydrates: 40gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 44mgSodium: 29mgPotassium: 32mgFiber: 1gSugar: 30gVitamin A: 228IUVitamin C: 0.3mgCalcium: 30mgIron: 0.5mg

Keyword almonds, cake, cherries, cherry dessert, dessert, fruitcake, pineapple

Tried this recipe?Let us know how it was!

These little bundt cakes were so delightful.

Celebrate the season with these delectable treats.

For an extra rich and sweet treat, coat the bundt cakes with the icing instead of drizzling over top.

Holiday Sour Cream Pound Cake will wow your family and friends. They may even ask you to make some more for them!

You may also enjoy these delicious recipes!

Fruitcake Upside Down Cake

Christmas Cream Cheese Pound Cake

Fruitcake Balls

Holiday Sour Cream Pound Cake

Teresa Ambra

Holiday Sour Cream Pound Cake is sensational. These little cakes are made in miniature bundt pans. The cake and icing includes almond extract which really bumps up the flavor. It also includes fruitcake mix. But this is not anything like your Grandma’s fruitcake. This one is moist and so scrumptious we keep getting requests to make it! If you need an elegant, festive and beautiful dessert for any holiday party or gala, this one will wow and please everyone.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 225 kcal