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Almond Pound Cake with Cherry-Berry Sauce
cups Gold Medal™ all-purpose flour
teaspoons baking powder
teaspoon ground cinnamon
cups granulated sugar
cup butter or margarine, softened
cup vegetable oil
can (12.5 oz) almond pastry filling
cups fresh cranberries
cup granulated sugar
cup dried cherries, halved
cup orange juice
Sweetened Whipped Cream
cup whipping cream
tablespoons powdered sugar
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.
To reheat sauce, microwave in microwavable bowl uncovered on High 1 to 2 minutes, stirring once.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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