Red Velvet Pound Cake With Cherryalmond Butter Cre... |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 12 |
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A beautiful as well as delicious dessert for Valentine's day, Christmas or anytime you want a special treat. Ingredients:
1c butter at room temperature |
1/2c crisco |
3c sugar |
7 eggs |
1 (1oz) bottle of red food coloring |
3c cake flour sifted |
1c whole milk |
2t pure vanilla extract |
1/4t salt |
butter cream frosting |
2 1/2 sticks butter softened |
1 1/2 lb confectioners sugar |
1/2c whole milk |
additional ingredients |
1c finely chopped toasted almonds |
1t cherry extract |
1 1/2t almond extract |
Directions:
1. For cake
2. Preheat oven to 325 degrees. Grease and flour bundt pan.
3. In large mixing bowl with mixer set to med high cream butter, Crisco & sugar until light and fluffy (about 5 minutes). Add eggs one at a time beating well after each addition. Reduce mixer speed to low & add vanilla and food coloring.
4. In a different bowl sift together cake flour and salt.
5. Add flour mixture alternating with milk to butter mixture beginning and ending with flour. Mix only until combined. DO NOT OVERMIX.
6. Pour into bundt pan and bake for 1hr & 20 minutes or until skewer inserted comes out clean.
7. Cool in pan on wire wrack for 10 minutes then invert cake onto wire rack. Cool completely before icing.
8. While cake is cooling cream butter for icing until light. Slowly add milk. Mix until combined. Slowly add confectioners sugar. Once icing is made take 3/4 cup of icing and place in small bowl. Add cherry extract and mix well. Add almond flavoring to remainder of icing.
9. Once cake is cooled take a potatoe peeler and make about 1/2 inch
10. tunnel in the top center of the cake. Fill this with the cherry icing then using the almond icing cover the cherry icing & remainder of the cake. Sprinkle the toasted almond pieces on sides & top of cake. Enjoy.
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