Cream Pound Cakes
Makes: 4 mini loaves
1 box pound cake mix
3⁄4 cup plus 1 tablespoon heavy (whipping) cream
1⁄2 teaspoon ground nutmeg
1 cup white chocolate chips
1⁄4 cup all-purpose flour
1 cup sour cream
1 cup powdered sugar
Preheat oven to 350 ̊F. Coat four 6 x 3-inch loaf pans with baking spray.
Prepare pound cake according to package instructions, substituting 3⁄4 cup heavy cream for water or milk. Add nutmeg to batter, blending well.
In a small bowl, toss together white chips and flour. Remove chips, leaving excess flour. Fold chips into batter.
Divide batter among pans and bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pans and cool completely.
In a large bowl, combine sour cream, powdered sugar, and remaining 1 tablespoon cream, whisking well. Spoon over cooled pound cakes. Let stand until glaze is set.