Strawberry Pound Cake
By sklesley
Ingredients
- Strawberry sauce:
- 2 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed
- 1 cup butter
- 2 cups sugar
- 4 eggs.
- 3 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cups buttermilk
- 1/2 cup chopped pecans (optional)
- 1/4 tsp. strawberry extract
- 1 1/2 cups powdered sugar
- 1/2 cup fresh strawberries, sliced
- 1/2 tsp. vanilla
- 1/4 tsp. strawberry extract
- 1/2 cup butter
Details
Preparation
Step 1
Drain strawberries, reserving 1/2 cup juice. Chop strawberries, set juices and berries aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture alternately with buttermilk and mix well. Stir in pecans, chopped strawberries and extract.
Pour into a well greased and floured 10" tube pan. Bake at 350 for 1-1 1/4 hours or until toothpick comes out clean. Cool 10 minutes and remove from pan to wire rack.
In a saucepan, combine butter and reserved juice. Add sliced strawberries. Bring to a boil, cook and stir for one minute. Remove from heat and stir in extracts and sugar. Glaze warm cake.
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