Yum Yum Yum
I picked up this recipe for mini loaf cakes at Christmas time when I was trying to expand my holiday baking menu (many of our gift exchanges were canceled this year, so I felt inspired to bake really good stuff for friends and family members who hosted gatherings) but I never got to them. When I finally did try these out recently, I was sorry it took me so long to get around to it. I took one to work, shared one with my sister-in-law, gobbled one myself (over several days, so simmer down, people) and I still have one in my freezer!
The cake it moist and vanilla-y and fluffy and light, if that is even possible. It was just perfect – not at all like the dense bricks you get at mega-coffee shops in the morning. I used dried sour cherries, which I really enjoyed as a contrast to the sweet vanilla cake. And because they were dried the color didn’t run into the snowy white cake at all and the color contrast was beautiful (though you can’t really tell in this photo because I didn’t have quite enough cherries on hand and I was being too lazy to go buy more)!
And, no, I did not wrap them all cute like Martha suggests (see lazy, above), but I will consider it for the next holiday season.