ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE
Create a memorable dessert cake family and friends will request again and again.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 16
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 430, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg
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Abu Kargbo
[email protected]Overall, I thought this recipe was just okay. The cake was a bit dry and the sauce was too sweet. I wouldn't make it again.
Jacob Howe
[email protected]The cake was good, but the sauce was a bit too tart for my liking. I would recommend using a different fruit sauce.
Chris Otieno
[email protected]This cake was way too sweet for my taste. I would recommend using less sugar in the batter.
Alhassan Imam
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what went wrong.
Aleem Inayat
[email protected]This cake was a bit too dry for my taste, but the cherry-berry sauce was delicious. I would recommend using a different cake recipe.
Jobindra Pun
[email protected]I made this cake for a bake sale and it was a huge success! Everyone loved the almond flavor and the cherry-berry sauce. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make cake.
Sabbir Hossen
[email protected]This cake was easy to make and turned out beautifully. The almond flavor was delicate and the cherry-berry sauce was the perfect finishing touch. I will definitely be making this cake again.
c41rdo
[email protected]I love this recipe! The cake is always moist and flavorful, and the sauce is the perfect complement. I've made this cake for parties and potlucks, and it's always a hit.
Abshes lama
[email protected]This cake was delicious! The almond flavor was perfect, and the cherry-berry sauce added a nice tartness. I would definitely make this cake again.
Mosco Rhino
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best almond pound cake he's ever had. The sauce was also a big hit. I will definitely be making this cake again.
Andrea Guzmanortiz
[email protected]This cake was a hit at my dinner party! Everyone loved the combination of the almond cake and the cherry-berry sauce. I would definitely recommend this recipe to anyone looking for a delicious and impressive dessert.
Ermias Ermias
[email protected]I'm not usually a fan of pound cake, but this recipe changed my mind. The almond flavor was subtle but present, and the cake was so moist and tender. The cherry-berry sauce was the perfect accompaniment, adding a bit of tartness and sweetness. I'll d
Chrissy Waifu
[email protected]This almond pound cake with cherry-berry sauce was an absolute delight! The cake was moist and fluffy, with a lovely almond flavor. The sauce was tart and sweet, with a beautiful ruby red color. I served it warm with a scoop of vanilla ice cream, and