Honey replaces three-fourths of the sugar in these Honey-Almond Pound Cakes.
Honey-Almond Pound Cakes
Yield: 19 individual pound cakes • Preparation: 30 minutes • Bake: 15 to 17 minutes
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- 1 cup salted butter, softened
- ¾ cup honey
- ¼ cup confectioners’ sugar
- 3 large eggs, at room temperature
- ¼ teaspoon almond extract
- 1½ cups plus 3 tablespoons cake flour, such as Swans Down
- ¼ teaspoon salt
- 3 tablespoons heavy whipping cream
- Garnish: confectioners’ sugar
- Preheat oven to 325°.
- Spray 19 wells of 2 (12-well) mini Bundt-style pans* with nonstick baking spray with flour. Set aside.
- In a large mixing bowl, combine butter, honey, and confectioners’ sugar. Beat at high speed with a mixer until light and creamy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add almond extract, beating to combine.
- Set aside.
- In a small bowl, combine flour and salt, whisking well. Add flour mixture to butter mixture in thirds, alternately with cream, beginning and ending with flour. Beat at low speed until just combined.
- Using a levered 3-tablespoon scoop, divide batter among prepared wells of pans. Tap pans on countertops to level batter and reduce bubbles.
- Bake until golden brown and a wooden pick inserted in the centers comes out clean, 15 to 17 minutes. Let cakes cool in pans for 5 minutes. Turn cakes out onto wire racks, and let cool completely.
- Just before serving, garnish cakes with a dusting of confectioners’ sugar, if desired.
- *We used Wilton 12-Cavity Mini Fluted Muffin Pans.
- • Cakes can be made a day in advance and stored in an airtight container. They can also be baked a week in advance and frozen in an airtight container. Let thaw completely before dusting with confectioners’ sugar.
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