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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry Pound Cake Recipe

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This recipe for Strawberry Pound Cake is from MT. BETHEL M.B.C. FOOD FOR THE SOUL COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkgs. (10 oz. each) frozen sweetened sliced strawberries, thawed
1 c. butter
2 c. sugar
4 eggs
3 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. buttermilk
1/2 c. chopped pecans (optional)
1/4 tsp. strawberry extract

Strawberry Sauce:
1 1/2 c. confectioners sugar
1/2 c. sliced fresh strawberries
1/2 tsp. vanilla extract
1/4 tsp. strawberry extract
1/2 c. butter
Directions:
Directions:
Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice 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 the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in pecans, chopped strawberry and extract.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees for 1 1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake.
Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
2 1/2 hours

 

 

 

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