STRAWBERRY SWIRL CREAM CHEESE POUND CAKE
Janet Burgess, first place
1½ c. butter, softened
3 c. sugar
1 (8-oz.) pkg. cream cheese, softened
6 large eggs
3 c. all-purpose flour
1 tsp. almond extract
½ tsp. vanilla extract
2/3 c. strawberry glaze
Preheat oven to 350°F. 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, one 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 one third of batter into a greased and floured 10-inch (14 c.) tube pan (about 2 and 2/3 c. batter). Dollop 8 rounded teaspoons strawberry glaze over batter and swirl with a wooden skewer or toothpick. Repeat procedure once and top with remaining third of ...
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