Strawberry Pound Cake

This pound cake has strawberries baked in the cake and is also brushed with a warm strawberry glaze after it comes out of the oven. Wow, is this good! Recipe from Taste of Home.
- Ready In:
- 1hr 35mins
- Serves:
- Units:
3
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ingredients
-
Cake
- 1 (16 ounce) package frozen sliced strawberries in syrup, thawed
- 1 cup butter flavor shortening
- 2 cups sugar
- 4 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup buttermilk
- 1⁄2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
-
Glaze and sauce
- 1 cup sugar
- 1⁄2 cup sliced fresh strawberries
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon almond extract
directions
- Drain thawed strawberries, reserving 1/2 cup of the juice.
- Chop the strawberries and set the juice& berries aside.
- In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
- Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
- Stir in the pecans, chopped strawberries and extracts.
- Pour into greased and floured 10" tube or bundt pan.
- Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and place on wire rack.
- For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
- Add sliced strawberries and bring to a boil.
- Cook and stir for 1 minute.
- Remove from heat and stir in extracts.
- Brush some of sauce over the warm cake and serve with the remaining sauce.
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