Strawberry Pound Cake

SUBMITTED BY: Sue Wesson

"'This beautiful bundt cake is my husband's favorite,' relates Sue Wesson of Springhill, Louisiana. Sue adds chopped pecans and strawberries to the batter, and she brushes the cake right out of the oven with a sweet strawberry glaze. Any extra glaze can be served on the side."

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PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (16 ounce) package frozen 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

DIRECTIONS

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 degrees F 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.