Print Options

 
 
 
 Print
Holiday Pound Cake with Strawberry Topping Recipe

Holiday Pound Cake with Strawberry Topping Recipe

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 80 min. + cooling YIELD:12-16 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 2-1/2 cups sugar
  • 5 eggs
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • Strawberry ice cream topping
  • Sliced fresh strawberries, optional

Directions

  • 1. In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired. Yield: 12-16 servings.

Nutritional Facts

1 serving (1 piece) equals 419 calories, 21 g fat (10 g saturated fat), 104 mg cholesterol, 267 mg sodium, 52 g carbohydrate, trace fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.