Sherbet Pound Cake Recipe

Ingredients should be at room temperature. Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each addition. Sift flour with baking powder and salt. Add flour mixture alternately with milk; add flour first. Mix in Vanilla and Almond Extract. Pour into prepared pans and bake for approximately 1 hour or until cake tests done. Cool 10 minutes. Remove from pan.
When completely cool, slice each cake in three horizontal layers. Soften 1 quart of orange sherbet. Line each pan with plastic wrap. Starting with cake on the bottom, layer with cake and sherbet. Wrap and freezer overnight. Remove and ice with whipped cream. The non-dairy cream available in 8 oz. cartons whips and holds its shape well-or use regular whipped cream. Do not use frozen whipped topping.

To whip cream:
Have bowl, cream, beaters very cold. Add sugar and whip at medium speed until stiff. Do not over beat or cream will be coarse and difficult to spread.