Gentle Friends, Sunday afternoon I made this Strawberry Pound Cake.....
.... and try as I might I can not find the web spot that I got the recipe from - I am usually pretty good about noting where I get things and try to link back to an original source, but no such luck this time - I even tried searching using the picture that accompanied the recipe - and although I found the photo - I found the picture connected to quite a few other "strawberry" cakes - there where at least three completely different recipes using the exact same picture - and although I followed the recipe pretty closely even the cake I turned out doesn't quite look like picture that accompanied the recipe..... so me-thinks that photo was a stock shot of some sort..... Here's the recipe I used - and if you recognize it or know the source do let me know and I'll edit the post...... here goes.....
"Strawberry Pound Cake"
2 Packages (10 oz each) frozen sweetened sliced strawberries
(I used flash frozen whole berries that were unsweetened -
to control how sweet I knew this cake would be)
1 C Butter - room temp
2 C White Sugar
4 Eggs - room temp
3 C AP Flour
1 teas Baking Soda
1/2 teas Baking Powder
1/2 teas salt
2/3 C Buttermilk
1/2 C Chopped Pecans optional (I left them out)
1/4 teas Strawberry Extract*
Strawberry (Sauce) Glaze
1 1/2 C Icing Sugar
1/2 C Sliced Fresh Strawberries
1/2 teas Vanilla Extract
1/4 teas Strawberry Extract*
1/2 C Butter
Thaw and drain strawberries, reserving 1/2 C of the juice. Chop the strawberries; set juice and berries aside. In a large bowl cream butter and sugar until light and fluffy.
Add eggs to butter/sugar, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. At this point stir in pecans, chopped strawberries and extract*.
Pour into greased and floured 10 inch tube pan. Bake at 325 degrees for 1 1/4 hour or until tooth pick inserted near the center comes out clean. (Mine cooked at about an hour). Cool for 10 minutes; remove from pan to wire rack.
In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to boil; cook and stir for 1 minute. Remove from heat; stir in extracts and icing sugar.
Pour over warm cake.
* I couldn't find "strawberry extract" so I ended up making a trip to a super shop for baking stuff called "Sugar and Spice" - and the owner suggested I used strawberry flavouring oil .....
instead of extract. it's more concentrated and works better, so I went with the oil for flavouring instead of extract - it worked a dream ( 10 drops in the cake and 5 in the glaze)
The picture accompanying the recipe shows a pink glazed cake - now, the sauce I made was basically a jam and not really a glaze - it was great on the cake and the cake was super moist with a burst of strawberry flavour that just screamed Welcome Spring!!
It's a cake I would recommend and I will make again.
That's about it for today sports fans, thanks for stopping by do stop again!!