Give It a Swirl

The sunshine this weekend was bananas here.  It made me long for full-blown spring.  Can't wait to be able to start eating outdoors on the patio again. 

This cake was featured on the front cover of March's issue of Southern Living.  It is a beautiful cake when you cut into it.  A lovely cake to impress and wow people.  Even though I don't make pound cakes often, this was not my favorite.  The strawberry glaze is a little artificial tasting.  I would like to tinker with the recipe a little and make a fresh strawberry sauce of some kind.  It will be a pretty cake to make and serve with fresh strawberries after a dinner outside on the patio. 

Isn't it pretty?

Strawberry Swirl Cream Cheese Pound Cake

Southern Living, March 2011

1 1/2 c. butter, softened
3 c. sugar

1 (8 oz.) cream cheese, softened

6 large eggs

3 c. all-purpose flour

1 tsp. almond extract

1/2 tsp. vanilla extract

2/3 c. strawberry glaze, like Marzetti Glaze for Strawberries

In a big stand mixer, beat butter on medium speed until creamy.  Gradually add sugar, beating at medium speed until light and fluffy.  Add cream cheese.  Add eggs, 1 at a time, beating until blended after each additon.  Gradually add flour to butter mixture.  Beat at low speed, stopping to scrape bowl as needed.  Stir in almond and vanilla extracts.  Pour 1/3 of batter into a greased and floured 10-in tube pan.  Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a long, wooden skewer.  Reapeat procedure once, and top with remaining third of batter.  Bake at 350 degrees for 1 hour to 1 hour and 10 minutes.  Cool in pan on a wire rack 10 to 15 minutes.  Remove from pan to cool on rack.

I still am struggling with how long to bake the pound cakes.  They are starting to brown on the top, but it is not completely done inside.  Sigh...guess I will have to keep making them.