Cherry Sour Cream Pound Cake (Guest Post - 9 by Tiffany)
Tiffany from My Crowded Kitchen is our ninth guest contributor in "Be My Guest With A Guest Post" . She has MCK for a year and a h...
Butter - Half cup(Salted, room temp)
Shortening - Half cup
Cherry Flavor - One-fourth teaspoon
Sugar - 2 cups
Eggs - 6(Separated)
Cake Flour - 3 cups
Baking Powder - One-fourth teaspoon
Baking Soda - One-fourth teaspoon
Sour Cream - 8 oz.
Dark Sweet Cherries - 12 oz. bag(frozen brought to room temperature)
Berry Medley - 12 oz. bag(frozen brought to room temperature)
Sugar - One-third cup
Fresh Whipped Cream/Store Brought Whipped Topping - As required
Preheat oven to 325 degrees F. confection setting.
In a standing mixer beat butter, shortening, sugar and cherry flavor until light and fluffy(about 10 minutes) scrapping down sides. Add egg yolks, beat well.
In a medium sized bowl, whisk together cake flour, baking soda and baking powder.
Alternately add sour cream and flour mixture to creamed mixture. Next, stir 12 oz bag in cherries.
Whip egg whites until stiff, fold eggs whites into batter.
Pour batter into a greased 9 inch tube pan and bake for 1 hour and 20 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Gently mix together thawed berry melody with 1/3 cup sugar, let set for a few minutes so that sugar brings out the juices.
Top a slice of pound cake with sweet berry mixture and a dab of whipped topping. Enjoy!
Cake can be frozen. You can cut the cake into sliced portion sizes and wrap individually with plastic wrap and stick in a freezer safe gallon sized Ziploc. Bring it to room temperature before serving.