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Almond Pound Cake with Cherry-Berry Sauce
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Prep Time:
20 minutes
Total Time:
3 hours 45 minutes
Craft a delectable dessert cake that will leave your loved ones craving more.
Ingredients:
  • 3 cups Gold Medal™ all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/3 cups granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1/2 cup milk
  • 1 can (12.5 oz) almond pastry filling
  • 1 1/2 cups fresh cranberries
  • 1 cup granulated sugar
  • 1/3 cup dried cherries, halved
  • 2 teaspoons cornstarch
  • 3/4 cup orange juice
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube cake pan with shortening and lightly flour the bottom and sides. Combine flour, baking powder, salt, and cinnamon; set aside.
  • In a large bowl, use an electric mixer to beat 1 1/3 cups granulated sugar, butter, oil, and eggs on low speed for 30 seconds, scraping the bowl constantly. Increase speed to high and beat for 5 minutes, scraping the bowl occasionally. Then, add the flour mixture, milk, and pastry filling, and mix on low speed until blended. Spread the batter in the pan.
  • Bake for 55-65 minutes until a toothpick inserted in the center comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer to a wire rack. Let it cool completely for about 2 hours.
  • In a 2-quart saucepan, simmer all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries burst and the mixture boils and thickens slightly. Chill covered in the refrigerator.
  • In a chilled small bowl, use an electric mixer on high speed to whip all Sweetened Whipped Cream ingredients until stiff peaks form. Serve with cake and warm sauce.

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