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.
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INGREDIENTS
NutritionCake
- 1
- 1
- 2cups sugar
- 4
- 3cups flour
- 1teaspoon baking soda
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon salt
- 2⁄3cup buttermilk
- 1⁄2cup chopped pecans
- 1teaspoon vanilla extract
- 1⁄4teaspoon almond extract
Glaze and sauce
- 1cup sugar
- 1⁄2cup sliced fresh strawberries
- 1⁄2teaspoon vanilla extract
- 1⁄4teaspoon almond extract
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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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