Every year for the last 10 years,
I have bought the Christmas with Southern Living book.
If you don't have these books, they are full of ideas and recipes for the holidays.
Well, the other night I was looking through them for inspiration and came across this cover.
I don't know why this photo has not called my name before, but this time I heard it loud and clear.
What---A Red Velvet Pound Cake????
Definitely sounds like something that I could be interested in.
(Looks pretty good, if I do say so myself).
This cake was wonderful. Very moist and flavorful. Very rich, though. I could only eat a very small piece. I can't wait to have a piece with my morning coffee.
Red Velvet Pound Cake
(Christmas with Southern Living 2009)
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 red liquid food coloring
3 cups powdered sugar
9 tablespoons whipping cream
pinch of salt
Preheat oven to 350 degrees. Sift together flour and 3/4 teaspoon salt in a bowl.
Beat butter in a large mixing bowl at medium speed with an electric mixer 2 minutes or until creamy. Gradually add the sugar; beat at medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a tie, beating just until yellow disappears.
Gradually add one half of flour mixture to butter mixture, beating at low speed. Add 1 cup cream and extracts, beating just until blended. Add remaining flour mixture, beating just until blended. Scrape down sides of bowl; increase speed to medium-high and beat five minutes. (Batter will become very creamy and satiny).
Reserve 1 1/2 cups batter. Pour remaining batter into a greased and floured 10" tube pan. Add melted chocolate and food coloring to reserved batter; stir until blended. Add to batter in pan in 2 batches, using a spoon to swirl the batters.
Bake at 350 degrees for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Run a knife around edges to loosen the cake; cool completely in the pan.
Whisk together powdered sugar, 9 tablespoons cream, and a pinch of salt in a bowl until smooth; spoon thickly over the cake.
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