STRAWBERRY POUND CAKE
- 1 cup butter, softened
- 2 cups sugar
- 5 large eggs
- 1/2 teaspoon strawberry extract
- 1/2 teaspoon vanilla extract
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 3/4 cup chopped fresh strawberries
- Sweet Pink Glaze (recipe follows)
Preheat oven to 350F. Grease and flour 2 (8½x4½x2½-inch) loaf pans.
Using electric mixer, beat butter at medium speed until creamy.
Gradually add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in extracts. In a small bowl, combine flour and salt;
gradually add to butter mixture, beating just until combined.
Stir in sour cream and strawberries.
Divide mixture evenly between prepared pans.
Bake 55 to 60 minutes, or until a tester inserted in center comes out clean.
Cool cakes in pan on a wire rack 10 minutes.
Spoon Sweet Pink Glaze over warm cake,
let stand 1 hour; remove from pans and cool completely on a wire rack.
Sweet Pink Glaze
1 cup confectioners' sugar
2 tablespoons milk
1 drop red food coloring
In a small bowl, combine all ingredients, stirring until smooth