AWARD-WINNING MASCARPONE POUND CAKE
Award-winning Mascarpone Pound Cake is a dense, buttery, and moist pound cake recipe with a fine, tender crumb and a brown, crusty outside and top.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Coat a 10-inch tube pan or bundt pan with solid vegetable shortening, then sprinkle with granulated sugar.
- Preheat oven to 325 degrees F
- In the bowl of an electric mixer, cream butter, shortening, and mascarpone until smooth.
- Add sugar and beat until fluffy, mixture will lighten in color slightly.
- Add eggs one at a time, beating after each addition.
- Slowly add flour to mixture and combine.
- Add vanilla, butter, and almond extracts and combine.
- Spoon batter into prepared pan. Bake 1 hour and 15 to 20 minutes or until pick inserted in center comes out clean or with 'dry' crumbs.
- Allow to cool on the countertop on a wire rack 15 minutes before inverting on a serving tray. Cool completely before covering.
- Cake can be stored in an air-tight container on the counter-top for 3 to 4 days or refrigerator for one week.
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