Cherry Pound Cake Bites

Cherry pound cake, cubed, and dipped in white chocolate and vanilla frosting. Oh yummers.

Ingredients

For the pound cake:

1. 1-½ cup butter, softened
2. 8 oz., weight cream cheese, softened
3. 3 cups granulated sugar
4. 6 entire eggs
5. 2 teaspoons vanilla extract
6. 1 teaspoon almond extract
7. ¼ cups maraschino cherry juice
8. 1 whole vanilla bean, scraped
9. 3-¼ cups all-motive flour
10. 1 teaspoon baking powder

For the glaze:

1. 1 can (sixteen ounces. Length) vanilla frosting
2. ½ cups white chocolate

Manual

Beat butter and cream cheese. Add in sugar and beat a full three mins. Upload eggs one after the other, beating properly after every addition. Add in vanilla, almond, cherry juice and vanilla beans. Aggregate can be slightly curdled-looking (don’t fear).

In small bowl, blend flour and baking powder. Upload to the butter mixture one cup at a time, until completely blended.

Pour batter into 2 greased loaf pans (i also line the bottoms with parchment paper). Bake in a 325ºf oven for about 75 mins. Do away with from oven and cool in pans approximately 10 mins, then dispose of and cool on a wire rack.

For frosting, mix the frosting with white chocolate in a microwave secure bowl. Heat inside the microwave 1 minute, stirring to ensure all chocolate is melted and jumbled together completely.

Dice pound cake (cut off outer layer if preferred). Drizzle glaze over cubed pound cake and right away apply sprinkles. Or, if preferred, dip every cube absolutely in pound cake and permit to set until hardened. Save in an hermetic field inside the refrigerator. Experience!

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