Cherry Mini Pound Cakes - cooking recipe

Ingredients

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained
powdered sugar

Preparation

With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt.
Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
Fold in cherries.
Turn batter into greased and floured mini loaf pans.
Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
Dust with powdered sugar just before serving.