Christmas season is in full swing now. Truth be told, I think it probably has been for a while because I saw many places decorated weeks before Thanksgiving. I finally started decorating over the weekend. I love unpacking Christmas decorations and all the wonderful memories that come with unwrapping everything that I so carefully packed away last year. This is my favorite time of year! (Don't hold me to that comment when I say the same thing next spring!) I love the decorating, the music, the baking, and time spent with family and friends.
I already have a dozen or so new recipes that I want to try this holiday season. This recipe is a new twist on a old favorite. I started working on this Red Velvet Swirl Pound Cake recipe a few months ago. I got the idea of a red velvet swirl pound cake from an old magazine clipping. I wanted to use a pound cake recipe that I trusted to be good, so I started with my mother-in-law's recipe. After making it several times, making a change here or there each time, I'm pleased with the results. This cake is both beautiful and delicious and a great way to end any holiday meal!
Red Velvet Swirl Pound Cake
1/2 c. shortening
2 sticks butter, softened
3 c. granulated sugar
3 c. all-purpose flour
1/2 tsp. baking powder
5 eggs, room temperature
1 c. White Chocolate Macadamia coffee creamer
1 tsp. vanilla extract
1 tbsp. cocoa powder, sifted
1 tbsp. Red Velvet Emulsion or red food color
3 c. powdered sugar
9 tbsp. White Chocolate Macadamia coffee creamer
Edible White Glitter Sprinkles
Preheat oven to 325°. Grease and flour a large tube pan and set aside. Mix flour and baking powder in a medium bowl, set aside.
Cream shortening, butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition.
Add flour mixture and creamer alternately, beginning and ending with flour mixture. Stir in vanilla extract.
Transfer 2 1/2 cups of batter to another bowl. Into the 2 1/2 cups, stir in the sifted cocoa powder and emulsion (or color). Mix well.
Drop scoops of white batter and red batter alternately in the prepared tube pan. When all of the batter is in the pan, hold pan about four inches above counter, then drop onto the counter. Do this a couple of times to remove any air bubbles. Insert a butter knife into the middle of batter and run it through the center, all the way around, twice. Bake at 325° for 1 hour and 20 minutes, or until the cake tests done.
Remove from oven and cool on a wire rack, in pan, for 10 minutes. Remove cake from pan and cool completely on wire rack. Transfer to a cake plate and top with glaze, if desired.
To make glaze, whisk together powdered sugar and creamer with a pinch of salt until smooth. Spoon over the cake. Let stand for 5 minutes. Sprinkle with edible white glitter sprinkles.
Store in an airtight container.