Almond Pound Cake with Cherry-Berry Sauce

Name: Almond Pound Cake with Cherry-Berry Sauce
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 354 grams can almond pastry filling; 2 teaspoons baking powder; 118 milliliters butter or margarine, softened; 2 teaspoons cornstarch; 355 milliliters fresh cranberries; 79 milliliters dried cherries, halved; 4 eggs; 710 milliliters Gold Medal® all-purpose flour; 237 milliliters granulated sugar; 0 teaspoons ground cinnamon; 118 milliliters milk; 177 milliliters orange juice; 2 Tbsps powdered sugar; 1 teaspoons salt; 1 teaspoons vanilla; 118 milliliters vegetable oil; 237 milliliters whipping cream

Need a vegetarian dessert? Almond Pound Cake with Cherry-Berry Sauce could be an awesome recipe to try. This recipe serves 16. This recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 9g of protein, 31g of fat, and a total of 466 calories. Head to the store and pick up eggs, salt, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes around 3 hours and 45 minutes.

Instructions

Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Cake Form

Oven

Mix flour, baking powder, salt and cinnamon; set aside.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Salt

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.

Ingredients you will need

Granulated Sugar

Cake Filling

Butter

All Purpose Flour

Egg

Milk

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Spread in pan.

Ingredients you will need

Spread

Equipment you will use

Frying 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.

Equipment you will use

Toothpicks

Wire Rack

Oven

Frying Pan

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.

Ingredients you will need

Cranberries