Strawberry Swirl Chream Cheese Pound Cake

By ghinman

Ingredients

• 1 1/2 cups butter, softened
• 3 cups sugar
• 1 8 oz. pkg. cream cheese, softened
• 6 lg. eggs
• 3 cups all purpose flour
• 1 tsp. almond extract
• 1/2 tsp. vanilla extract
• 2/3 cup strawberry glaze
• 1 6" wooden skewer

Preparation

Step 1

Preheat oven to 350 degrees. Beat butter at med. speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at med. speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third into a greased and floured 10" (14 cup) tube pan (about 2 2/3 cups batter). Dollop 8 round tsp. strawberry glaze over batter and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter. Bake at 350 degrees for 1 hour and 10 min. or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack and cool completely (about one hour3).
NOTE: Tested with Marzetti Glaze for strawberries.