AWARD-WINNING MASCARPONE POUND CAKE

Award-winning Mascarpone Pound Cake image

Provided by @MakeItYours

Number Of Ingredients 9

1 cup butter (room temperature)
1/2 cup solid vegetable shortening
8 ounces mascarpone (room temperature)
6 large eggs (room temperature)
3 cups granulated white sugar
3 cups all-purpose flour
1 tablespoon pure vanilla extract
1 teaspoon butter extract
1 teaspoon almond extract

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.