Fruits of the Forest Mini Bundt Cakes

Preheat your oven to 350 degrees F and grease 6 mini bundt pans. Place the bundt pans on a large baking tray and set aside.

In a large mixing bowl, beat the butter on high speed until light. Add the sugar all at once and continue mixing until light and fluffy. This will take about 3 minutes. Add the eggs, one at a time until they are all incorporated. Add the vanilla and mix until incorporated.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

With three additions, add the flour and milk. Starting and ending with the flour. Stir just long enough to combine. Don't over mix.

Using a tablespoon fill each bundt pan about 2/3 way full. Repeat for all pans. Bake in a preheated oven for about 18-20 minutes or until a toothpick inserted comes out clean.

Remove from oven and place on a baking rack to cook for about 10 minutes. Turn each bundt pan over and gently remove the cakes. Leave to completely cool.

In a large mixing bowl, whip the cream on high speed until it thickens.

Best the day they are made but will keep up to two days in the refrigerator.