Sunday, April 10, 2011

strawberry swirl cream cheese pound cake!!

Strawberry Swirl Cream Cheese Pound Cake

Source: Southern Living, March 2011

that is the picture from southern living because i for some reason forgot to take a picture of this fabulous cake. i plan on making it again soon so let's pray i remember to take a picture! haha. :)

as i have said before, i love getting my southern living magazine each month! in march they had this pound cake and i knew i had to make it since it was strawberry and cream cheese. it took a while to make but it was SO good when finished. bradley and i had some. i took some to work. i took some to my parents when we visited for the weekend. all the places i took it everyone LOVED it!! you should make it :)

what you need:

1 ½ cups butter, softened
3 cups sugar
1 (8oz) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
½ tsp. vanilla extract
2/3 cup strawberry glaze
1 wooden skewer

what you do:

preheat oven to 350*. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour 1/3 of batter into a greased and floured 10 in tube pan. Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 350* for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in pan on a wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (about 1 hour) .

Rave reviews on this one!! ☺

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