Almond Pound Cake with Cherry-Berry Sauce

Ingredients

• 12.5 oz almonds canned
• 2 teaspoons double-acting baking powder 
• 0.5 cup butter softened
• 2 teaspoons cornstarch 
• 1.5 cups cranberries fresh
• 0.3 cup cherries dried halved
• 4  eggs 
• 3 cups flour all-purpose
• 1 cup granulated sugar 
• 1.3 cups granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 0.5 cup milk 
• 0.8 cup orange juice 
• 2 tablespoons powdered sugar 
• 0.8 teaspoon salt 
• 0.5 teaspoon vanilla 
• 0.5 cup vegetable oil 
• 1 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 350F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
2. Mix flour, baking powder, salt and cinnamon; set aside.
3. 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.
4. Spread in pan.
5. Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
6. 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.
7. In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form.
8. Serve cake with whipped cream and warm sauce.