How to make it

  • For cake
  • Preheat oven to 325 degrees. Grease and flour bundt pan.
  • In large mixing bowl with mixer set to med high cream butter, Crisco & sugar until light and fluffy (about 5 minutes). Add eggs one at a time beating well after each addition. Reduce mixer speed to low & add vanilla and food coloring.
  • In a different bowl sift together cake flour and salt.
  • Add flour mixture alternating with milk to butter mixture beginning and ending with flour. Mix only until combined. DO NOT OVERMIX.
  • Pour into bundt pan and bake for 1hr & 20 minutes or until skewer inserted comes out clean.
  • Cool in pan on wire wrack for 10 minutes then invert cake onto wire rack. Cool completely before icing.
  • While cake is cooling cream butter for icing until light. Slowly add milk. Mix until combined. Slowly add confectioners sugar. Once icing is made take 3/4 cup of icing and place in small bowl. Add cherry extract and mix well. Add almond flavoring to remainder of icing.
  • Once cake is cooled take a potatoe peeler and make about 1/2 inch
  • tunnel in the top center of the cake. Fill this with the cherry icing then using the almond icing cover the cherry icing & remainder of the cake. Sprinkle the toasted almond pieces on sides & top of cake. Enjoy.

Reviews & Comments 4

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    " It was excellent "
    wynnebaer ate it and said...
    Love red velvet....Great post..:)
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    " It was excellent "
    trigger ate it and said...
    This sounds like it would be pretty and delicious.
    Five forks and a smile :)
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    " It was excellent "
    pleclare ate it and said...
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    " It was excellent "
    lmgluvscats ate it and said...
    Oh WOW! This sounds fantastic! I've made enough Red Velvet Cakes, and I LOVE pound cakes....and now to have them together....Heaven!! I've got to try this!! Thanks for the share!
    Was this review helpful? Yes Flag

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