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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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Malzemeler
- 1 ( 454 gram ) package frozen sliced strawberries in syrup, thawed
- A bowl with a capacity of 1/4 liter containing butter flavor shortening
- A bowl with a capacity of 1/2 liter containing sugar
- 4 eggs
- A bowl with a capacity of 3/4 liter containing flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- A cup with a capacity of 170 ml containing buttermilk
- A cup with a capacity of 130 ml containing chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- A bowl with a capacity of 1/4 liter containing sugar
- A cup with a capacity of 130 ml containing sliced fresh strawberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
Hazırlık
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Drain thawed strawberries, reserving 130 liter of the juice.
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Chop the strawberries and set the juice& berries aside.
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In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
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Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
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Stir in the pecans, chopped strawberries and extracts.
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Pour into greased and floured 10" tube or bundt pan.
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Bake at 325° for 1.25 hours or until a toothpick inserted in center comes out clean.
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Cool in pan for 10 minutes, then remove from pan and place on wire rack.
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For glaze, in a small saucepan, combine the sugar and the 130 liter of the reserved strawberry juice.
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Add sliced strawberries and bring to a boil.
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Cook and stir for 1 minute.
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Remove from heat and stir in extracts.
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Brush some of sauce over the warm cake and serve with the remaining sauce.
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