Pound Cake With Strawberry Glaze Food

POUND CAKE WITH STRAWBERRY GLAZE

Steps:

• Preheat oven to 350 °F.
• In a large bowl combine 2 cups sugar, oil and butter and beat with a mixer at medium speed until light and fluffy.
• While still beating, add the eggs until combined.
• Add the vanilla, lemon rind and 2 tablespoons lemon juice and stir well.
• In a bowl, combine the all-purpose flour, whole-wheat pastry flour, baking powder, baking soda, and salt.
• In a separate bowl, combine the sour cream and milk.
• Combine the flour mixture and sour cream mixture alternating with the wet ingredients mixture, beginning and ending with the flour.
• Pour the batter into a 10-cup Bundt pan greased with baking spray.
• Bake cake in the preheated oven for 55 minutes until a wooden toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes before removing from the pan to cool completely on a wire rack.
• In a saucepan, combine the strawberries, ⅓ cup corn starch, lemon juice and salt and bring to a boil. Reduce the heat and cook for a further 3 minutes until thickened.
• Strain the glaze through a sieve discarding the solids and drizzle over the pound cake, to serve.

STRAWBERRY GLAZED POUND CAKE

Steps:

• Preheat your oven to 350 F degrees. Spray a 10 or 12 cup Bundt pan with cooking spray and set aside.
• In a medium size bowl, combine the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your mixer beat together the butter, sugar and vegetable oil on medium speed until light and fluffy. Add the eggs and mix for another 30 seconds or until well incorporated. Add the vanilla, lemon zest, lemon juice, sour cream, milk and continue mixing until everything is well incorporated.
• Add the flour mixture to the mixer bowl and mix until all the flour is well incorporated into the batter.
• Pour the batter into the prepared bundt pan and bake for 55 minutes to 1 hour or until a toothpick inserted in the center of the cake comes out clean.
• Cool the cake for 15 minutes before removing from pan, then continue cooling on a wire rack or serving plate.
• While the cake is baking, prepare the strawberry glaze. In a saucepan, add all the strawberry glaze ingredients, and bring to a boil over medium heat. Reduce the heat, to medium low and continue cooking for another 5 minutes, until the sauce thickens. Pour the strawberry mixture into a blender and blend until smooth.
• Let the glaze cool completely before drizzling over the cake. If you like you can top the pound cake with additional strawberries.

STRAWBERRY POUND CAKE

Steps:

• Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. , In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack., In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.

STRAWBERRY GLAZE

Steps:

• Blend or puree the strawberries into a liquid.
• Dissolve cornstarch in the cold water in a medium saucepan. Add strawberry puree and sugar and heat over medium heat, stirring constantly, until just beginning to boil. Remove from heat.
• Immediately add butter and lemon juice; stir until butter has melted. Allow to cool before serving.

CREAM CHEESE POUND CAKE WITH STRAWBERRIES AND CREAM

Steps:

• Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
• Add eggs, l at a time, beating until combined.
• Stir in flour by hand just until moistened.
• Stir in salt and vanilla.
• Pour batter into a greased and floured 10-inch tube pan.
• Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
• Cut into slices.
• Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
• Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
• Garnish, if desired.
• Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
• High-powered stand mixers can over beat some pound cakes, giving them a tough texture.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an 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 pans 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 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.

STRAWBERRY POUND CAKE

Steps:

• Drain thawed strawberries, reserving 1/2 cup of the juice.
• Chop the strawberries and set the juice& berries aside.
• In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
• Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
• Stir in the pecans, chopped strawberries and extracts.
• Pour into greased and floured 10" tube or bundt pan.
• Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
• Cool in pan for 10 minutes, then remove from pan and place on wire rack.
• For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
• Add sliced strawberries and bring to a boil.
• Cook and stir for 1 minute.
• Remove from heat and stir in extracts.
• Brush some of sauce over the warm cake and serve with the remaining sauce.