Strawberry Pound Cake

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 1 (16 ounce) package frozen sliced strawberries in syrup, thawed
• 1 cup butter flavor shortening
• 2 cups sugar
• 4 eggs
• 3 cups 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 extract
• 1 cup sugar
• 1/2 cup sliced fresh strawberries
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Recipe

• 1 Drain thawed strawberries, reserving 1/2 cup of the juice.
• 2 Chop the strawberries and set the juice& berries aside.
• 3 In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
• 4 Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
• 5 Stir in the pecans, chopped strawberries and extracts.
• 6 Pour into greased and floured 10" tube or bundt pan.
• 7 Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
• 8 Cool in pan for 10 minutes, then remove from pan and place on wire rack.
• 9 For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
• 10 Add sliced strawberries and bring to a boil.
• 11 Cook and stir for 1 minute.
• 12 Remove from heat and stir in extracts.
• 13 Brush some of sauce over the warm cake and serve with the remaining sauce.