Red Velvet Swirl Pound Cake |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 12 |
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2009 Christmas with Southern Living Ingredients:
3 cups sifted cake flour |
3/4 teaspoon salt |
1 cup unsalted butter, softened |
3 cups sugar |
6 large eggs |
1 cup whipping cream |
1 tablespoon vanilla extract |
1/2 teaspoon almond extract |
1/3 cup milk chocolate, morsels melted |
1 1/4 teaspoons liquid red food coloring |
3 cups powdered sugar |
9 tablespoons whipping cream |
salt, a pinch |
edible white glitter |
Directions:
1. Preheat oven to 350°.
2. Sift together flour and 3/4 teaspoon salt in a bowl.
3. In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
4. Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
5. Add eggs, one at a time, beating just until yellow disappears.
6. Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
7. Add 1 cup cream and extracts, beating just until blended.
8. Add remaining flour mixture, beating just until blended.
9. Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
10. Reserve 1 1/2 cups batter.
11. Pour remaining batter into greased and floured 10-inch tube pan.
12. Add melted chocolate and food coloring to reserved batter; stir until blended.
13. Add to batter in pan in 2 batches, using a spoon to swirl the batters.
14. Bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
15. Cool in pan on wire rack 30 minutes.
16. Run a knife around edges to loosen cake; cool completely in pan.
17. Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
18. Let stand 15 minutes; sprinkle with glitter.
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