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Almond Pound Cake with Cherry-Berry Sauce

Almond Pound Cake with Cherry-Berry Sauce

Create a memorable dessert cake family and friends will request again and again.


Pound Cake

Cherry-Berry Sauce

Sweetened Whipped Cream


  1. Heat oven to 350 degrees F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
  2. Mix flour, baking powder, salt and cinnamon; set aside.
  3. 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.
  4. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
  5. Bake 55 to 65 minutes or until a wooden pick inserted in center of cake comes out clean.
  6. Cool 20 minutes; remove from pan to wire rack.
  7. Cool completely, about 2 hours.
  8. 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.
  9. In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form.
  10. Serve cake with whipped cream and warm sauce.

Yield: 16 servings

High Altitude (3500-6500 ft) Bake 1 hour to 1 hour 10 minutes.

How-To: To reheat sauce, microwave in microwavable bowl uncovered on High 1 to 2 minutes, stirring once.

Nutrition Information: 1 Serving: Calories 430 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat ncg); Cholesterol 110mg; Sodium 250mg; Total Carbohydrate 56g (Dietary Fiber 1g, Sugars ncg); Protein 6g

Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 8%; Iron 8%

Exchanges: 2 Starch; 1 Fruit; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 Fat Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker 2007/TM General Mills


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