Holiday Sour Cream Pound Cake
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.
Ingredients
CAKE:
- 8 oz. unsalted butter (2 sticks or one cup)
- 3 cups 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. milk (I try to stick with 5 tbsp.)
- 1 tsp. almond extract
Instructions
CAKE:
- Cream butter, add sugar and eggs, one at a time and mix well.
- Mix in cake flour thoroughly.
- Add vanilla and almond extracts to batter.
- Mix soda and sour cream together, then add to batter and mix 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 the 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 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 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 come 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 of them for this recipe. 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-label]Nutrition
Calories: 222kcalCarbohydrates: 40gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.02gCholesterol: 46mgSodium: 41mgPotassium: 70mgFiber: 0.2gSugar: 32gVitamin A: 250IUCalcium: 30mgIron: 0.9mg
Tried this recipe?Let us know how it was!