Almond Pound Cake with Cherry-Berry Sauce

 

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.