Strawberry Pound Cake
Butter, for pan
Granulated sugar, for pan
1 c Butter, softened
2 c Sugar
1 ts Vanilla
3 c Flour
1/2 ts Salt
1 ts Baking powder
2 c Strawberries, chopped (can also use other berries - blueberries, raspberries, cherries, etc)
1 c Strawberry preserves
1/4 c Sugar
Preheat oven to 325F
Prepare 10 in tube pan by buttering and then sprinkling with sugar. Rotate pan so that all aurfaces are sugared.
1.Cream butter and sugar. Add eggs, one at a time, beat well until light and fluffy. Add vanilla.
2.Sift 2 cups of flour, salt and baking powder together. Add sifted ingredients to creamed mixture and beat.
3.Dredge berries in remaining 1 c flour. Fold berry mixture gently into creamed mixture.
4.Pour batter into prepared pan. Bake for 1 hour and 15 minutes. Cool slightly on a wire rack, but glaze while still warm so glaze runs down the sides.
1.Melt preserves and sugar together over low heat. Pour over warm cake and let drip down the sides.
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