Red Velvet Pound Cake






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.

My version--

 (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.



 Enjoy,



I'm linking up with 

Holly Bloggy christmas at Chef in Training






Holiday

9 comments:

  1. Sabrina, this cake looks amazing! I may have to put this one on my "to do" list for the weekend! Thanks for sharing the recipe!

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  2. This is definitely a must-try! And your last post with a photo tour of your home was amazing. Thanks for sharing!

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  3. wow...sounds scrumptiously tasty..
    first time here..love your space..
    awesome posts with nice presentation ..
    excellent cliks..
    Am your happy follower now..:)
    do stop by mine sometime..
    Tasty Appetite

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  4. I LOVE red velvet...so I can only imagine how great this version is! And your photos looks amazing! Thanks for linking up today Sabrina!

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  5. This cake looks absolutely heavenly and I can't wait to make it! Thanks for the great recipe and for stopping by!

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  6. I have never tried red velvet before. This looks way too good to pass up. xo

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  7. I am SO making this! Awesome! Can you tell me how you get the printer friendly version on your blog? Thanks for the help!

    Tiffany

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  8. Oh yummy just have to try this one thanks so much for sharing, hope you have a wonderful day.

    Always Wendy

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  9. New follower courtesy of Schue Love link party. Very nice to meet you. This is really incredible. I would have jumped all over this once I bought it. Funny how our tastes and what catches our attention changes over time. Your version is stunning and I wish I lived near you so I could just happen to pop by when I smelled this baking. Lol!

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