Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.
1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze
1 (6-inch) wooden skewer
How to Make It
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 one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). 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 center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Note: We tested with Marzetti Glaze for Strawberries.
I don't know why anyone is upset with this recipe. Be sure to whip the butter until it has changed its color to white. You can't over whip butter but you can under whip. Out of the 8 of us who ate the cake we all thought it was perfect in flavor. A good touch is to add in fresh strawberries into batter while also adding the "preserves". I'm in Texas. The timing was perfect. Check with a toothpick to make sure it's finished. ***Let the cake cool INSIDE the pan BEFORE removing, or else the melted jam will find its way out. (SIDE NOTE: I was worried about rising so I added 2 tsp of baking powder. But it rose so much I thought it was going to cook out of the pan! :) You don't need to worry about salt bc the butter is salted. Don't add extra almond extract. I did, and bc I'm a cook I didn't like it, others may not notice. This recipe calls for 3 cups of sugar... Plenty of flavor. Don't forget it's a pound cake people.... Suppose to be heavy cake but light flavors. ;) good and simple.
I read the reviews before making the pound cake. I was a little apprehensive from all the comments. However, I forged ahead and was thankful. I baked it the recommended time, and it was perfect, if anything, I could have baked it a little less -- at first I didn't think it was cooked all the way through, but it was and the pound cake is wonderful. I had fresh strawberries so I use the recipe posted on 2/24/11 by bjjackson for the glaze. She was spot on because the amount was perfect! I would make this again as well as the glaze, but I was thinking how blueberries or peaches would also be wonderful. This recipe is a keeper. I will use it for the church bake sale too!! Enjoy -- I did.
This cake does take a little longer to cook, and you should put foil on top of the cake if it gets too brown during baking. I consider myself a fair baker, and it turned out great. I used cake flour instead of all purpose.
This recipe was a complete disaster. I followed the instructions, measured everything out properly and it still didn't turn out good. I baked it at 350 for a hour and a half and it still wasn't done. I removed it from the oven after the hour and half and tested it with a toothpick and thought it was finished baking. I let it sit and cool for 30 minutes before flipping onto a plate, where I discovered the center runny and uncooked. This recipe really should just be avoided.
I made the recipe according to the instructions except I changed the extracts, the almond to strawberry and the vanilla to almond, the flavor was great but the cake was too heavy. Baking time and oven temp were off for my gas oven. I will definitely try again since I am a perfectionist and hate to have a recipe not turn out right but I will change a few more things upon trying again.
The flavor and texture of this was very good. However, it made a ton of batter and I put it all in the pan, even knowing it was too much. It spilled over, the glaze bubbled out and it baked for almost two hours before it was done. I had to cut off and inch or so while baking to help it bake more. I'll experiment with making it in different pans so I won't have that problem again and may use a little less almond flavoring as well.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!