This golden cake is dense, moist and perfect for a Creamsicle fan. Layer slices of cake with Orange sherbet, top it off with whipped cream and be transported directly to heaven!
1 1/2 cups Butter
2 1/2 cups Sugar
3 cups All-purpose flour
3/4 tsp Baking powder
1/4 tsp Salt
1 cup Milk
1 tsp Vanilla extract
3/4 tsp Almond extract
1 quart Orange sherbet ice cream
2 cups whipped cream
1 cup Shredded coconut
Orange peel for garnish
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ two Loaf pans
Ingredients should be at room temperature. Cream the butter and
sugar until light and fluffy. Add eggs one at
a time, mixing well between each addition. Sift the flour with baking powder and
salt. Add flour mixture alternately with milk, starting with the flour first. Mix in
vanilla and almond extract. Pour sherbet pound cake batter into prepared pans and bake for
approximately 1 hour or until pound cake tests done. Cool for 10 minutes. Remove from pan.
When completely cool, slice each cake in three horizontal layers. Soften 1 quart of orange sherbet ice cream. Line each pan with plastic wrap. Starting with cake on the bottom, layer with cake and sherbet. Wrap and freezer Orange Sherbet Pound Cake overnight. Remove and cover with whipped cream. The non-dairy whipping cream, available in 8 ounce cartons, whips and holds its shape well – or use regular whipped cream. Do not use frozen whipped topping.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!