Holiday Baking 2008 Gets Underway

Today is goodie day…I’ve been dropping off holiday goodies I spent the weekend making to co-workers, friends and neighbors. It has become somewhat of a tradition in our house. I told my husband yesterday as I was making the last batch of pecan brittle that we needed some little ones in the kitchen to help out and make the experience even more of a family tradition.

Nothing beats receiving homemade goodies during the Christmas in my opinion. I would much rather someone give me something they spent time thinking about and making that any store bought gift.

It might be a lot of work for the cook, but making holiday goodies brings smiles to faces and joy to the heart!

I switch up the menu each year when I bake. This year’s menu: Cashew and Pecan Brittle, Mini-Pound Cakes, Oatmeal Chocolate Chip Cookies, Almond Bark Popcorn (Pictured to the left), Fantasy Fudge and I still have three homemade Pumpkin Pies to make for some neighbors.

The Mini-Pound Cakes are my favorite because they are light and airy. The recipe comes from Martha Stewart, but of coarse!

Classic Pound Cake
Makes one 9-by-5-inch loaf

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups granulated sugar
1 teaspoon pure vanilla extract
6 large eggs
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan; set aside. Whisk flour and salt in a medium bowl; set aside.

Put butter, granulated sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until pale and fluffy, 3 to 5 minutes. Add eggs, one at a time, beating until combined after each addition. Reduce speed to low; mix in flour mixture until just combined.

Spoon batter into prepared pan, and smooth with an offset spatula. Bake, rotating pan halfway through, until cake is golden and a cake tester inserted into center comes out clean, 50 to 55 minutes. Let cool on a wire rack 10 to 15 minutes. Turn out onto rack, and let cool completely. Before serving, dust cake with confectioners' sugar, if desired. Cake can be stored at room temperature, wrapped well in plastic, up to 3 days.