Cherry Passion Pound Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 30 |
|
The addition of cherry pie filling really adds that cheri-licious taste to this cake. It makes a lovely addition to any dessert tray. Ingredients:
filling |
1 (21-ounce) can or 2 cups cherry pie filling |
2 tablespoons granulated sugar |
2 tablespoons cornstarch |
1 teaspoon almond extract |
cake |
2-1/2 cups all-purpose flour |
2 cups granulated sugar |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1-1/4 cup solid vegetable shortening |
3/4 cup milk |
4 large eggs |
Directions:
1. Puree cherry filling; pour into a saucepan.
2. Combine cornstarch and sugar.
3. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract.
6. Set aside to cool.
7. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
8. Add shortening; mix on low speed for 2 minutes.
9. Scrape down bowl; mix 2 minutes.
10. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
11. Mix on low speed 5 minutes.
12. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.
13. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan; swirl cherry mixture through batter.
14. Divide remaining batter evenly between pans.
15. Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
16. Bake at 350°F (175°C) 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.
17. These cakes freeze well.
18. Makes 3 loaves, 10 slices per cake.
|
|