Strawberry Pound Cake

Recipe by Marie
READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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