Cherry Passion Pound Cake
From lor 16 years ago
- 45 minutes to make
- Serves 30
The addition of cherry pie filling really adds that cheri-licious taste to this cake. It makes a lovely addition to any dessert tray.
Ingredients
- Filling: shopping list
- 1 (21-ounce) can or 2 cups cherry pie filling shopping list
- 2 tablespoons granulated sugar shopping list
- 2 tablespoons cornstarch shopping list
- 1 teaspoon almond extract shopping list
- Cake: shopping list
- 2-1/2 cups all-purpose flour shopping list
- 2 cups granulated sugar shopping list
- 1-1/2 teaspoons baking powder shopping list
- 1 teaspoon salt shopping list
- 1-1/4 cup solid vegetable shortening shopping list
- 3/4 cup milk shopping list
- 4 large eggs shopping list
How to make it
- Puree cherry filling; pour into a saucepan.
- Combine cornstarch and sugar.
- Add to puree; mix well.
- Cook, stirring constantly, over low heat until thick and bubbly.
- Stir in almond extract.
- Set aside to cool.
- Combine flour, sugar, baking powder and salt; mix will with electric mixer.
- Add shortening; mix on low speed for 2 minutes.
- Scrape down bowl; mix 2 minutes.
- Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
- Mix on low speed 5 minutes.
- Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.
- Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan; swirl cherry mixture through batter.
- Divide remaining batter evenly between pans.
- Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
- Bake at 350°F (175°C) 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.
- These cakes freeze well.
- Makes 3 loaves, 10 slices per cake.
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