Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Strawberry Poundcake
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- #19447
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 cup butter, softened
8 ounces cream cheese, softened
2 cups sugar
1 pinch salt
2 teaspoons vanilla extract
6 eggs, room temperature
3 cups flour, sifted
1 pint strawberries, sliced
directions
Preheat oven to 325 degrees F.
Cream the butter, softened cream cheese, and sugar together until light and fluffy. Add the salt and vanilla and beat well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour.
Gradually add the sliced strawberries, gently folding them in after each addition. Spoon the batter into 2 buttered and floured loaf pans, and bake 90 minutes or until the cake begins to pull away from the sides of the pans.
Place the pans on a cooling rack until cooled; turn out gently onto wire rack to finish cooling.
added by
supersalad
nutrition data
838 calories, 49 grams fat, 90 grams carbohydrates, 12 grams protein per serving.
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reviews & comments
June 27, 2013
I used frozen strawberries instead of fresh and this turned out very well.
June 7, 2009
This was cake was awesome--everyone loved it. I did make it as a bundt cake and poured a glaze made with 1/2 c. pureed strawberries and 1 and 1/2 c. powdered sugar over the top and down the sides. Yummy!