June 20, 2011

Strawberry Cream Cheese Poundcake

by Pat Myers of Shawsville, Va.


1 ½ cups butter, softened

3 cups sugar

8 oz. cream cheese, softened

6 large eggs

3 cups all-purpose flour

½ tsp baking powder

¼ tsp salt

1 tsp almond extract

½ tsp vanilla extract

2/3 cup strawberry glaze


Pre-heat oven to 350 degrees.

Cream butter at medium speed. Gradually add sugar beating until light and fluffy.

Add cream cheese beating until creamy.

Add eggs, one at a time beating just until blended.

Gradually add flour to butter mixture. Beat at low speed and scrape bowl as needed. Stir in extracts.

Pour 1/3 of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded tsps strawberry glaze over batter. Swirl with a knife. Repeat procedure once more.
Bake for one hour to one hour and 10 minutes. Cool completely.

Then, enjoy!!


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