Red Velvet Pound Cake
Well like I said I’m not a big fan of Red Velvet anything. I’ve made Red Velvet Cakes but never a Pound cake. As far as flavor and texture, it was just a really good flavorful Pound Cake. This cake will make a very nice dessert at a valentines party, or a nice gift for a special someone. The end result is definitely rewarding and well worth the effort.
Ingredients
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar(594g)
- 6 large eggs, room temperature
- 2 bottles (1 ounce each) red food coloring OR 3/4 teaspoon red gel food coloring
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract or vanilla bean paste
- 3-1/4 cups all-purpose flour(461.5g)
- 1-1/2 tablespoons baking cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
ICING:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup butter or margarine, softened
- 1 teaspoon vanilla extract OR 1 teaspoon vanilla bean paste
- 3-3/4 cups confectioners’ sugar
- 1/2 cup chopped pecans, toasted
Directions
Preheat oven to 325°. Grease and flour a 10 cup Bundt pan.
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in refrigerator.
Taste of Home -Robin Smith
