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Pound cake for Valentine's Day

For the Valentine in your life that loves pound cake, try this "Red Velvet Pound Cake"
For the Valentine in your life that loves pound cake, try this "Red Velvet Pound Cake"
photos: Daniel Dedmon

Throughout the last two weeks, I've been passing along recipes that would be appropriate for Valentine's Day, and they've been chocolate based. However, I decided today to keep the Valentine theme, but share a recipe that doesn't have chocolate in it. Yet, it's very appropriate for Valentine's Day, and that's "Red Velvet Pound Cake". If you know someone who loves pound cake and also loves the Red Velvet too, why not combine them and make the best of both?

Give an ordinary pound cake a dress-up for Valentine's Day with this "Red Velvet Pound Cake"
photos: Daniel Dedmon

Though this cake is very popular at Christmastime because of the cake's deep red color with white cream cheese icing, it's equally fitting on Valentine's Day. This is very pretty cake and it has some similarities to the Red Velvet Cake, but it has some differences, too. For one, most Red Velvet Cakes call for buttermilk, while this pound cake uses regular milk. The Red Velvet calls for some cocoa to add flavor to the cake, as well as to intensify the red color. This pound cake doesn't have any cocoa at all. And the Red Velvet uses two ounces of red food coloring, whereas the pound cake calls for just one. Despite the differences, it makes a gorgeous cake that's makes good eating!

The cake also calls for an interesting number of eggs: seven! Most pound cakes call for five to six eggs, but this one takes seven. Though it's an odd amount, this makes a very large cake and this number is a correct amount! You'll see the recipe also calls for vegetable shortening. Pound cakes usually call for either butter or shortening or a combination of both, but this one uses all shortening. This will produce a cake that's high and light.

You'll also see that the cake calls for all-purpose flour. I typically like to use cake flour for a cake, but since this recipe calls for all-purpose flour, I didn't want to experiment, so I stuck with the all-purpose flour and it turns out great! Also, have your ingredients at room temperature before you begin the cake and this will help you have a successful cake. This is a good rule to follow whenever you bake a cake of any type.

In case you are looking for a good, standard "Red Velvet Cake" recipe, I shared a fabulous recipe last Christmas which is my favorite recipe for this cake. Here's the link to the recipe:

If you have a special person in your life that loves pound cake, surprise them with this one that's dressed up for Valentine's Day!


  • 1-1/2 cups vegetable shortening
  • 3 cups sugar
  • 7 eggs
  • 2 teaspoons vanilla extract
  • 1 ounce red food coloring
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup milk

Preheat oven to 325 degrees. Grease and flour a tube pan and set aside. Place shortening in the large bowl of the electric mixer. Gradually cream it with 1 cup of sugar. Cream together thoroughly and gradually add the remaining 2 cups of sugar. Add the eggs, one at a time, beating completely as they're added. Add the vanilla extract and red food coloring. Sift together the flour and salt. Add alternately with the milk, beginning and ending with the flour mixture. Beat only until mixed well as each addition is added. Turn into prepared pan and bake for about 1-1/2 hours until cake tests done. Turn cake out onto a serving plate. When cool, frost with Cream Cheese Icing:

Cream Cheese Icing:

  • 1 stick butter, softened
  • 1 3 oz. pkg. cream cheese, softened
  • 1 lb. confectioner's sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • a pinch of salt

Cream together the butter and cream cheese until smooth. Gradually add the sugar, along with the milk, vanilla extract and salt, beating until mixture is smooth.

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