Spiced Latte Mini Pound Cakes

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 110
Calories from Fat: 45
% Daily Value*
Total Fat: 5g 8
Saturated Fat: 2g 10
Cholesterol: 20mg 7
Sodium: 80mg 3
Sugars: 11g
Total Carbohydrate: 16g 5
Dietary Fiber: 0.5g 2
Protein: 1g
Vitamin A: 2
Vitamin C: 0
Calcium: 2
Iron: 4

Spiced Latte Mini Pound Cakes

prep 20min cook 20min stand 30min total 70min yield 32servings, 4 servings per mini loaf

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 110
Calories from Fat: 45
% Daily Value*
Total Fat: 5g 8%
Saturated Fat: 2g 10%
Cholesterol: 20mg 7%
Sodium: 80mg 3%
Sugars: 11g
Total Carbohydrate: 16g 5%
Dietary Fiber: 0.5g 2%
Protein: 1g
Vitamin A: 2%
Vitamin C: 0%
Calcium: 2%
Iron: 4%

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup Spiced Latte Flavor NESTLÉ COFFEE MATE Liquid Coffee Creamer
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans

Directions

PREHEAT oven to 350° F. Grease an 8-loaf mini loaf pan.

BEAT sugar and butter in a large mixing bowl until light and fluffy. Add in eggs one at a time, beating well after each addition. Add Coffee Mate and vanilla extract; beat well. Scrape down sides, if necessary.

COMBINE flour, baking powder, baking soda, salt, nutmeg and cloves in a medium bowl. With mixer on low speed, add flour mixture to batter one-third at a time, beating well after each addition.

FOLD in raisins, cranberries and pecans. Pour batter evenly into prepared mini loaf pan.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Allow to cool in pan until cool to the touch. Remove loaves and place on wire rack to cool completely.

To give as a gift: Once fully cooled, wrap each loaf tightly in plastic wrap followed by foil. Wrapped mini loaves can be frozen for up to 2 weeks.

COOK’S TIP: If you don’t have a mini loaf pan use a 9 x 5-inch loaf pan instead.

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