This beautiful cake is my husband's favorite. I add chopped pecans and strawberries to the batter and brush the cake right out of the oven with a sweet strawberry glaze. If there's any extra glaze, just serve it on the side.&emdash;Sue Wesson, Springhill, Louisiana
Ingredients
- 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
- 1 cup butter-flavored shortening
- 2 cups sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup buttermilk
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond or strawberry extract
- strawberry sauce:
- 1 cup sugar
- 1/2 cup sliced fresh strawberries
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond or strawberry extract
Directions
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
- In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.
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