Strawberry Swirl Pound Cake

 

The first time I made this cake, my son Steven said, ¨OMG Mom.  This is great!¨.  Made with the glaze that you buy in a tub in the produce department of the grocery store, it is one delicious, moist pound cake.  Two hints:  make sure it is completely baked through in the middle of the Bundt or tube pan.  It may look like it’s done and getting very brown on top when it is still unbaked down inside. And use an electric stand mixer as the batter is thick and too heavy for a hand mixer to handle. Trust me when I tell you this as I burned up one hand mixer attempting to make this cake the first time.

 

1 ½ cups butter, softened

1 8 oz. package cream cheese, softened

3 cups sugar

6 large eggs

3 cups flour

2 teaspoons almond extract

⅔ cup strawberry glaze

wooden skewer to check for doneness and swirling

 

 

 

Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.  Gradually add sugar until light and fluffy. Add cream cheese, beating until creamy.  Add eggs one at a time.  Gradually add flour to butter mixture.  Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.  Stir in extract.  Pour one-third of the batter into a greased and floured 10 inch tube pan or bundt pan.  Dollop 8 rounded teaspoonfuls of strawberry glaze over batter, and swirl with wooden skewer.  Repeat procedure again, and top with remaining third of batter. Bake at 350 for 1 hour and 10 minutes OR until wooden skewer inserted in center comes out completely clean.  Cool in pan for 15 minutes, then remove from pan to wire rack and cool.  Enjoy!