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.
Strawberry Swirl Cream Cheese Pound Cake
Photo: Jennifer Davick; Styling: Buffy Hargett
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2 Hours, 35 Minutes
- 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
- 1. 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.
- 2. 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.
- 3. 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.
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