Adams Strawberry Nut Pound Cake

Notes: *Purchase one 16 oz. Package frozen Chopped Strawberries

» Batter

  • 1 cup Shortening
  • 2 cups Sugar
  • 4 Large Eggs, (or 5 medium Eggs)
  • 1 tsp. "Adams Best" Vanilla
  • 1 tsp. Adams Butter Flavoring
  • 1 1/2 tsp. Adams Red Food Coloring
  • 1/2 tsp. Adams Strawberry Extract
  • 2/3 cup Buttermilk
  • 3 cups Flour, sifted
  • 1/2 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 1 tsp. Soda
  • 1/3 cup Chopped Strawberries, drained*
  • 1/2 cup Pecans, chopped
Preheat oven to 325 degrees. Combine your shortening and sugar to a creamy consistency. Beat in eggs, one at a time. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Red Food Color and Adams Strawberry Extract to buttermilk. Blend well and set aside. Sift flour, salt, baking powder and soda together. Add to batter alternately with buttermilk mixture until color is evenly distributed. Fold in strawberries and pecans. Blend well. Pour in a 10-inch bundt or stem pan that has been greased and dusted with flour. Bake at 325 degrees for one hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Do not over bake. Remove cake from pan while still hot. Brush on glaze with pastry brush covering top and sides.

» Glaze

  • 1 cup Sugar
  • 1/2 cup Strawberry Juice (from chopped strawberries)
  • 1/4 cup Chopped Strawberries*
  • 1/2 tsp. "Adams Best" Vanilla
  • 1/2 tsp. Adams Butter Flavoring
  • 1/2 tsp. Adams Strawberry Extract
Combine sugar, strawberry juice, strawberries, "Adams Best" Vanilla, Adams Butter Flavoring and Adams Strawberry Extract in a small saucepan. Bring slowly to a boil, stirring constantly. Boil one minute. Apply to cake while still hot.

» photo

Strawberry Nut Pound

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