Around Christmas time I bought a cute pan that has six individual flower shapes. It’s a heavy pan and for some reason I kept putting off using it, along with my mini bundt pan. The mini bundt pan I used once and then pushed it to the back of the cupboard. Maybe it was too close to making cupcakes which I resisted like the plague until a couple of months ago. After all individual servings are supposed to be perfect for portion control right? That’s just like the theory of eating from smaller plates to exercise portion control. Yeah all that can work, but it still takes some behavior modification to keep you from going back for more with your small plate. At any rate, I’m using my pans. I have others that are collecting dust and I plan on bringing them out of hibernation also. What sense does it make to have nice stuff and not use it.
The next dilemma was what to bake. One thing was certain, it had to hold up in the heavy pans and it had to be on the healthier side. (I’m really trying here guys). Initially I wanted to use my mangoes that are super ripe, but I’ve found a yummy cake that will require a trip to the store to buy a few more things. I searched for about two hours and bookmarked a goo-gaggle of recipes that I’ll probably never make, but as foodies you understand how we can get totally lost in a recipe search. After all that searching I fell back on my tried and true Cream Cheese Pound Cake. I added orange extract along with the vanilla paste and a lime glaze. Pucker up Buttercup!!
Cream Cheese Pound Cake
1 (8oz) pkg 1/3 less fat cream cheese
¾ cup butter, softened
¾ cup Smart Balance Oil Blend
1 ½ cup sugar
1 ½ cup Splenda for Baking
3 cups all purposed flour, sifted
2 TBS cake enhancer from King Arthur
3 whole eggs
4 egg whites
1 TBS vanilla paste
1 tsp orange extract
Preheat the oven to 325°. Prepare mini pans or a 12 cup Bundt pan with grease and flour or non stick spray. In large bowl, cream butter, Smart Balance Oil, and cream cheese until smooth. Then add sugar and Splenda until light and fluffy, about 5 minutes. Add whole eggs one at a time, mixing well after each addition. Add half of egg whites, mixing well and then add other half of egg whites and vanilla and orange extract. Sift the flour and cake enhancer. Then slowly add the flour/enhancer mixture about a cup at a time, scraping the bowl down after each addition. Pour into prepared pan and bake for 22-25 minutes for mini pans; one hour 15 min if using larger Bundt pan. Cakes are done when toothpick inserted in the center comes out clean, and or they start to pull away from the sides of the pan. This is a large recipe and I made three batches of mini pound cakes. The cooking time indicated is for each batch.
Because my pans are kinda cute, I used a very light and thin glaze to play up the shape of the pan. Just a simple mixture of 2 cups powdered sugar, 1 TBS each of lemon and key lime juice and a dash of vanilla. Add water 1 TBS at a time until glaze reaches a consistency where it can be brushed on. And there you have cute mini cakes, healthier than there traditional cousins, and mighty tasty. The challenge is have one a day, or serve it on a teeny tiny plate. HA!!!