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    Strawberry Pound Cake


    Source of Recipe


    Taste of Home

    Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22798

    List of Ingredients




    1 package (16 ounces) frozen sweetened sliced strawberries, thawed
    1 cup butter-flavored shortening
    2 cups sugar
    4 eggs
    3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/2 teaspoon salt
    2/3 cup buttermilk
    1/2 cup chopped pecans
    1 teaspoon vanilla extract
    1/4 teaspoon almond or strawberry extract

    STRAWBERRY SAUCE:
    1 cup sugar
    1/2 cup sliced fresh strawberries
    1/2 teaspoon vanilla extract
    1/4 teaspoon almond or strawberry extract

    Recipe



    Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in the pecans, chopped strawberries and extracts.

    Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° 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 sugar 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. Brush some of the sauce over the warm cake. Serve cake with remaining sauce. Yield: 12-16 servings.

 

 

 


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