Heat oven to 350 degrees 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.
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.
Bake 55 to 65 minutes or until a wooden pick inserted in center of cake
comes out clean.
Cool 20 minutes; remove from pan to wire rack.
Cool completely, about 2 hours.
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.
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.
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%