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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Springtime Petits Fours

Yield: 32 petits fours
Start to Finish 25 mins
Springtime Petits Fours
  • 1 10 3/4 ounce loaf  frozen pound cake, thawed
  • 3  tablespoons  jam or preserves (such as seedless strawberry, red raspberry, or blackberry; apricot; peach; or cherry) or curd (such as lemon or lime)
  • 1  cup  powdered sugar
  • 1  tablespoon  milk
  • 1/4  teaspoon  almond extract
  •  Milk
  •  Food coloring (optional)
  •  Small decorative candies

1. Using a serrated knife, cut pound cake into 1x1-inch chunks. Cut cake chunks into 1x1x1/2-inch pieces. Spread a small amount of jam between the of each square to create 3 layers mini cakes. Place stacked cakes on a wire rack set over waxed paper.

2. For icing, in a small bowl stir together powdered sugar, the 1 tablespoon milk, and almond extract. Stir in 2 to 3 teaspoons additional milk to make of thin glazing consistency. If desired, tint with food coloring.

3. Spoon icing over tops of cake squares. Sprinkle with decorative candies. Let stand until icing is set.

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