{"id":17,"date":"2012-04-09T06:44:06","date_gmt":"2012-04-09T14:14:06","guid":{"rendered":"https:\/\/baking.lifeontheridge.com\/?p=17"},"modified":"2012-04-09T06:44:06","modified_gmt":"2012-04-09T14:14:06","slug":"red-velvet-pound-cake","status":"publish","type":"post","link":"https:\/\/baking.lifeontheridge.com\/?p=17","title":{"rendered":"Red Velvet Pound Cake"},"content":{"rendered":"<p>My mom used to make me red velvet cake for my birthday until the red dye was discovered to be bad for us. I have a vague memory of standing on a chair in the kitchen in Lenoir and watching the red dye swirl out into the batter before turning the batter red. Glorious.<\/p>\n<p>Years later, it was so exciting to have a red velvet cake once again, but Mama&#8217;s pound cake had supplanted the red velvet cake as my favorite dessert. And red velvet has made a return from oblivion. Everywhere you turn, there is a red velvet dessert: red velvet cheesecake, red velvet brownies, red velvet ice cream, red velvet whoopie pies&#8230;. Obviously I&#8217;m not the only middle-aged person out there with a fondness for red velvet cake. Mid-life crisis in dessert form?<\/p>\n<p>What could possibly be better than to turn red velvet cake into a red velvet pound cake? I read quite a few recipes for red velvet pound cake before deciding to make my own based on Mama&#8217;s pound cake recipe.<\/p>\n<p>So here goes&#8230;.<\/p>\n<p><strong>Red Velvet Pound Cake<\/strong><\/p>\n<ul>\n<li>1 cup (2 sticks) unsalted butter, room temperature<\/li>\n<li>1\/2 cup crisco (still looking for a non-soy shortening)<\/li>\n<li>3 cups sugar<\/li>\n<li>3 tablespoons cocoa powder<\/li>\n<li>1 teaspoon vanilla<\/li>\n<li>1 teaspoon baking powder<\/li>\n<li>6 eggs, room temperature<\/li>\n<li>3 cups flour, unbleached<\/li>\n<li>1 cup buttermilk<\/li>\n<li>red food dye<\/li>\n<\/ul>\n<p>Preheat oven to 325.<\/p>\n<p>Cream butter and crisco together. Add sugar, cocoa powder, vanilla and baking powder. Add eggs one at a time and beat well before adding next egg. (If you don&#8217;t do this, it will change the texture of the cake, so if you want a denser cake, then add them all in at once and beat until just mixed. At least that is my experience.) Add flour one cup at a time, alternating with buttermilk divided in thirds. End with buttermilk. Now is the fun part where you get to add the red food dye. I added the entire wee bottle, because I wanted a darker red cake. lol But seriously, it&#8217;s totally up to you as to how red you want this.<\/p>\n<p>Prepare a tube pan with butter and flour, pour in that lovely red batter and place in preheated oven and bake for 1 hour and 15 minutes.<\/p>\n<p>I&#8217;m going to pour a cream cheese glaze over the top rather than ice it.<\/p>\n<p><strong>Cream Cheese Glaze:<\/strong><\/p>\n<ul>\n<li>1-8 oz package cream cheese<\/li>\n<li>1 1\/2 cups powdered sugar<\/li>\n<li>1\/4 cup milk (although you may need more)<\/li>\n<li>1\/2 teaspoon vanilla (or to taste, I wouldn&#8217;t add more than 1 teaspoon though)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>My mom used to make me red velvet cake for my birthday until the red dye was discovered to be bad for us. I have a vague memory of standing on a chair in the kitchen in Lenoir and watching the red dye swirl out into the batter before turning the batter red. Glorious. Years &hellip; <a href=\"https:\/\/baking.lifeontheridge.com\/?p=17\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Red Velvet Pound Cake<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-17","post","type-post","status-publish","format-standard","hentry","category-pound-cakes"],"_links":{"self":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17"}],"version-history":[{"count":1,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions"}],"predecessor-version":[{"id":18,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/17\/revisions\/18"}],"wp:attachment":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}