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Strawberry Nut Pound
Cake
1 cup Crisco
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 teaspoon butter flavoring
1 1/2 teaspoon red color
1/2 teaspoon strawberry extract
2/3 cup buttermilk
3 cups flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon soda
1/3 cup chopped strawberries
1/2 cup pecans, chopped
Cream shortening and sugar. Beat in eggs one at a time.
Add vanilla, butter flavoring, red color, and strawberry
extract to buttermilk. Blend well and set aside. Sift flour,
salt, baking powder, and soda together. Add to batter
alternately with buttermilk mixture until color is evenly
distributed. Fold in strawberries and pecans. Blend well.
Pour in a 10” bundt pan that is greased and dusted with
flour. Bake at 325 degrees for 1 hour 20 minutes or until
toothpick comes out clean. DO NOT OVERBAKE! Remove from pan
hot. Brush on glaze with pastry brush if desired.
Glaze
1 cup sugar
1/2 cup strawberry juice (from chopped berries)
1/4 cup chopped strawberries
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1/2 teaspoon strawberry extract
Combine all ingredients in small saucepan. Bring slowly
to a boil stirring constantly. Boil one minute. Apply to
cake while still hot.
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