Almond Pound Cake with Cherry-Berry Sauce

Ingredients

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

Equipment

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

Directions

1. Heat oven to 350°F. 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.