Strawberry Swirl Cream Cheese Pound Cake

This recipe caught my eye in the latest issue of Southern Living and I immediately had to try it. Wonderfully delicious! My notes: although the instructions stated to bake the cake for 1 hour 10 minutes, my cake had barely begun to rise by this time. I had a total bake time of 1 hour 35 minutes before the cake tested done.

• Ready In: 1 hr 35 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups butter, softened
• 3  cups sugar
• 8  ounces cream cheese, softened
• 6  large eggs
• 3  cups all-purpose flour
• 1  teaspoon  almond extract
• 1⁄2 teaspoon vanilla extract
• 2⁄3 cup  strawberry glaze

Directions

1. On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
2. Add the cream cheese and mix well.
3. Add eggs, one at a time, and beat just until combined.
4. Gradually add the flour and beat on low speed until combined.
5. Scraped the bowl frequently.
6. Add the extracts.
7. Pour 1/3 of the batter in a greased tube pan.
8. Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
9. Repeat with 1/3 batter and glaze.
10. Add the remaining batter on top.
11. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
12. Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.