Recharged Mini Pound Cakes

The Art Institute of Charlotte Freshman chef Le’Tise Smith

ReCharge® Super Charged Cranberry Blend

30 minutes

15 minute

10 oz. ReCharge® Super Charged Cranberry Blend
10 ½ oz. cake flour
¼ tsp. baking powder
7 ½ oz. butter
12 oz. sugar
¼ tsp. salt
4 large eggs
½ tsp. Vanilla Extract
½ tsp. Lemon Zest
½ tsp. Orange Zest
4 oz. buttermilk
Sift together flour and baking powder. Cream butter and sugar till fluffy, about 10 minutes. Add eggs one at a time, until thoroughly mixed, scraping the sides in between. Blend in vanilla, orange and lemon zests and buttermilk. Scrape sides of bowl to ensure fully mixed. Pulse ReCharge® Super Charged Cranberry Blend in food processor to pea-sized pieces; fold in. Fill the mini fluted molds halfway and bake for 10 minutes at 400° and then 10 minutes at 350°. Toothpick should come out clean when inserted.

Tags: Art Institute, fall recipe, lemon, orange, pound cake, ReCharge Super Charged Cranberry Blend, recipe, vanilla

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