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Prep 20min
Total3hr45min
Servings16
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Ingredients
Pound Cake
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
Cherry-Berry Sauce
1 1/2
cups fresh cranberries
1
cup granulated sugar
1/3
cup dried cherries, halved
2
teaspoons cornstarch
3/4
cup orange juice
Sweetened Whipped Cream
1
cup whipping cream
2
tablespoons powdered sugar
1/2
teaspoon vanilla
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Steps
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.
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To reheat sauce, microwave in microwavable bowl uncovered on High 1 to 2 minutes, stirring once.
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