Cream Pound Cakes

Cream Pound Cakes


Makes: 4 mini loaves

  • Baking spray

  • 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.

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