Mini Cranberry Pound Cakes

Instructions

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1. - To make sugared cranberries: combine 1 cup granulated sugar and water in a small saucepan. Cook over medium heat, stirring until sugar dissolves. Pour warm syrup over cranberries and refrigerate 1-1/2 hours or up to overnight.
2. - Drain cranberries, reserving syrup for another use. Combine remaining 1/4 cup granulated sugar and sparkling sugar in a small bowl. Working with about 1/4 cup cranberries at a time, roll cranberries in sugar and spread out onto parchment paper to dry. If sugar becomes clumpy, add additional granulated sugar.
3. - Preheat the oven to 325�. Spray mega mini fluted tube pan with vegetable pan spray.
4. - In a medium bowl, stir together flour, baking powder and salt.
5. - In a large bowl, beat butter and cream cheese with an electric mixer on medium speed until well combined. Add sugar and beat 2 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat until well combined. Add flour mixture and beat on low speed for 1 minute, scraping bottom and sides of bowl as needed. Fold in chopped cranberries. Divide batter evenly among pan cavities, smoothing tops.
6. - Bake for 19-21 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on cooling grid 5 minutes before removing to cooling grid to cool completely.
7. - In a small bowl, whisk together confectioners' sugar and cranberry juice. Dip tops of cakes in glaze and top with sugared cranberries, reserving remaining cranberries for another use.

How To

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