There's no real intro for this one. I had extra strawberries and I had been eying this recipe for a while now. So I decided to make it to mark the departure of some friends. This is a heavy cake so if you're using a hand mixer like I do, you might want to proceed with caution. Towards the end I recommend you switch to stirring by hand so you don't overpower your poor little machine.For Cake
1 ½ cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese,
softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1
teaspoon vanilla extract
For Glaze
4 cups ripe strawberries, quartered
½ cup sugar
4 ½ teaspoons cornstarch, dissolved
in 1/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
Directions:
1. Pre-heat oven to 325 degrees and grease and flour a bundt pan. Crush enough strawberries to make 1 cup of
pulp.
2. Place the pulp in a medium
saucepan and add ½ cup sugar and the cornstarch mixture. Cook and stir over medium heat or until the
mixture boils, thickens and is clear.
3. Remove the saucepan from the
heat, stir in 1 tablespoon butter and lemon juice. Let cool to room temperature.
4.
Beat the butter at medium speed until creamy. Gradually add sugar, beating at medium speed
until light and fluffy. Add cream
cheese, beat until creamy. Add eggs, one
at a time, beating until just blended.
5. Gradually add the flour to the
butter mixture. Beat at low speed until
blended after each addition. Stir in the
almond and vanilla extracts. Pour
one-third of the batter into the bundt pan.
Scoop 8 tablespoons of the strawberry glaze over the batter and swirl
with a knife. Repeat once and end with
the strawberry mixture.
6. Bake at 325 for 1 hour 15 minutes, or until a
long wooden pick inserted in center comes out clean. Cool in the pan on a wire rack for 10 to 15
minutes. Carefully invert the pan and
remove from the pan and cool on a wire rack.
Recipe from Southern Living and Strawberry Glaze from Food.com
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