Strawberry Swirl Pound Cake & July's Give-Away Apron

While I was grocery shopping last week, I came across a curious looking product in the produce section...near the berries, Glaze for Strawberries.

I imagine it is meant for glazing fresh fruit pies, but as my mind goes, I thought it would be perfect swirled through my favorite cake--pound cake.

Dating back to the early 1700s in Northern England, a pound cake refers to any recipe that has a ratio of 1:1:1:1; butter, sugar, eggs and flour.  I know, all too well, it's a staple in the South and can be dressed up in a number of ways, grilled, or broken up as a base in Trifle.  My mother and I chose pound cakes for wedding and anniversary cakes for it's denseness and ability to freeze well when making up multiple layers prior to the big date; a big plus considering we didn't have a "walk-in" refrigerator like most bakeries:-D

Strawberry Swirl Pound Cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups granulated sugar
1-8oz pkg. cream cheese
6 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
3 cups King Arthur all-purpose flour
1/2 tsp. salt
2/3 cup (approx. 12 tsps.) Glaze for Strawberries

Preheat oven to 325F-degrees.  Grease and flour (or use a baking spray with both in it) a 12-cup Bundt pan.

In a stand mixer, using the paddle attachment, cream the butter well.  Gradually add the sugar while the mixer is running.  Scrape down sides, as needed, with a rubber spatula.

Add the eggs, one at a time, beating well after each addition, scraping down the sides once more.  Add the flavorings and mix again.

Add the flour and salt and beat until combine, then, on medium speed beat 1 minute more.  Measure the batter in thirds--I use a large scoop to do this.

 Smooth the batter with a small off-set spatula, then, add 6 tsp. Strawberry Glaze.

Use a long wooden skewer or kitchen knife to swirl the glaze through the batter.

Repeat with another layer of batter and 6 more tsp. of glaze.  Finally, add the last 1/3 of the batter to cover.

Bake in the preheated oven 1 hour 15 minutes to 1 hour 30 minutes, checking by inserting a wooden skewer in the center and making sure it comes out cleanly.  Cool cake completely before slicing...something I didn't do and as you can see, compressed the bottom a bit:-(

I love the bright strawberry swirl and all this pound cake needed was a dusting of confectioners' sugar and some fresh strawberries (macerated with a little sugar) to top it off. Enjoy!

Summer is definitely upon us and getting use to humidity is something I'm trying to do!  I couldn't help remembering the wonderful times spent on the Chesapeake Bay to cool off on my dad's sailboat--Rhianna. My dad name her for the Irish green-eyed witch (nymph) and my girls loved to
 sit on the side and ask "Granddad" to tilt the boat so their feet would go into the water!

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