Cherry Pistachio Mini Pound Cakes

Just another tinker with my favorite pound cake recipe. The cherries dominate but the pistachios add a subtle touch.  Very tasty combination.


Cherry Pistachio Mini Pound Cakes

3 cups flour
3 cups sugar
1 cup butter, softened
1 cup heavy whipping cream
6 eggs
1 tsp cherry extract (vanilla also fine)
1 cup finely chopped roasted pistachios
1 cup chopped drained maraschino cherries

Mix together butter and sugar until creamy. Add in eggs, two at a time beating a minute after each addition. Add in extract. Mix in flour and cream alternatively, beginning and ending with flour. Fold in pistachios and cherries. Spoon batter into lined mini loaf pans. Bake at 325 for 35 minutes or until cakes test as done. Cool on racks.