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| 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 |
| 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. |
| 3. | 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. |
| Bake 1 hour to 1 hour 10 minutes. |
|
| To reheat sauce, microwave in microwavable bowl uncovered on High 1 to 2 minutes, stirring once. |
Nutrition Information:
430 ( 180); 20g ( 8g, ncg); 110mg; 250mg; 56g ( 1g, ncg); 6g 10%; 4%; 8%; 8% 2 ; 1 ; 1 ; 0 ; 3 1/2 4