Last Thursday, MediCopy had a huge Thanksgiving potluck and it turned out amazing! With so many wonderful dishes, it was almost too difficult to try everything! One desert that caught our attention for its complete deliciousness was a strawberry pound cake from scratch made by one of our team members, Elijah. With Thanksgiving in just a couple of days, we thought we'd share the recipe with you. We hope you try it and enjoy it as much as our office did!
Strawberry Swirl Cream Cheese Pound Cake
1 1/2 cups butter, softened
3 cups sugar
1 (8oz) package cream cheese, softened
6 large eggs
3 cups cake flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract (or more if you desire)
2/3 cup strawberry glaze
1 (6in) wooden skewer
Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, then top with remaining third of batter.
Bake at 325° for 1 hour to 1 hour 15 minutes or until a long wooden skewer inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack and cool completely (about 1 hour).
- All purpose flour can be substituted for cake flour; however, cake flour makes for a fluffier cake.
- If your oven cooks hotter than normal, baking at 300° (rather than 325°) may be best.
- Do not open oven to check cake until at least one full hour of baking or the cake may fall flat!
- Using a wooden skewer instead of a butter knife proves better to test center of cake.
-Allison Stejskal, Business Development Executive
(Recipe by Master Chef Elijah Jenkins!)