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Almond Pound Cake with cranberry Cherry Sauce Recipe

Ingredients

How to make it

  • 1. Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside
  • 2. In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
  • . Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours
  • . 4. Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
  • . 5. In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce. High Altitude (3500-6500 ft) Bake 1 hour to 1 hour 10 minutes.

Reviews & Comments 1

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    " It was excellent "
    chefmeow ate it and said...
    Girlfriend, you are digging up some fantastic holiday recipes, I am loving them all. This one sounds fantastic. Great post and a high 5.
    Was this review helpful? Yes Flag

The Cook

peetabear Mid-hudson Valley, NY

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