Wednesday, March 18, 2015

A Little Bakin'

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!!

Take care,


  1. Thank you so much for taking the time to leave the recipe for us. That cake looks wonderful. I think I might make it for Easter dinner.

  2. Looks delicious! Thanks for posting the recipe.


  3. This looks really, REALLY good! Thanks for sharing!!

  4. That is interesting about the picture! That may explain some of the recipes I have made off the internet.
    Your cake looks amazing!! Perfect for this time of year. Thanks for sharing.

  5. Holy Cow .... it's gonna be a strawberry cake this weekend for the Lewises. Thanks Edgar ... you're the best!!!


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