Holiday Pound Cake With Strawberry Topping Recipes

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HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING



Holiday Pound Cake with Strawberry Topping image

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup shortening
3 ounces cream cheese, softened
2-1/2 cups sugar
5 large eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Strawberry ice cream topping
Sliced fresh strawberries, optional

Steps:

  • In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

Nutrition Facts : Calories 419 calories, Fat 21g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 267mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

HOLIDAY POUND CAKE



Holiday Pound Cake image

This cake is attractive and it tastes good, too. I'm always asked for the recipe. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional

Steps:

  • In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.

Nutrition Facts :

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