Strawberry Loaf

Farmer's Market at The Land in Epcot Center. A stawberry and whipped cream stuffed cake.

• Ready In: 4 hrs
• Serves: 6

Ingredients

• 2  tablespoons sugar
• 1⁄4 cup water
• 1 1⁄2 teaspoons cherry brandy
• 2  tablespoons  apricot jam or 2  tablespoons  preserves
• 1⁄4 teaspoon  strawberry extract
• 1⁄8 teaspoon  red food coloring
• 10 3⁄4 ounces  poundcake
• 1  pint strawberry
• 1 1⁄2 cups heavy cream, divided
• 2  tablespoons confectioners' sugar
• 1  tablespoon  chopped pistachio nut

Directions

1. Combine sugar and water and bring to boil. Add brandy and set aside.
2. Heat apricots until melted [if preserves force through a sieve.] Add extract and coloring. Set aside.
3. Cut cake into 3 even horizonal slices. Wash dry and cap strawberries. Save 6 very nice ones and slice remaining. Whip 1/2 cup of the cream and fold strawberries inches.
4. Place bottom slice of cake on serving plate. Brush with cherry brandy syrup. Spread half of strawberry/whip cream mix on cake then top with next slice. Repeat. Top with last slice. Brush with remainder of syrup.
5. Beat the last of the cream with confectioner's sugar until stiff. Frost cake with this. You may use a pastry bag for this also. Pipe shell boarder around top and bottom edge.
6. Cut saved strawberries in half. Arrange 3 rows on cake top. Brush apricot glaze on strawberries. Sprinkle nuts around edge. Chill cake.
7. Refrigerate any leftovers. Cook time is make and chill time. It can vary but don't let it set too long.