This strawberry pound cake is baked in a Bundt pan for even cooking instead of the traditional loaf pan.
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This strawberry pound cake is baked in a Bundt pan for even cooking instead of the traditional loaf pan.
6 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
3 3/4 cups all-purpose flour
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
3/4 cup milk
3 cups granulated sugar
1 cup chopped strawberries
Preheat oven to 275 F.In a large bowl cream together margarine and sugar until light and fluffy. Add eggs, one at a time, blending well. Add extracts and stir until combined. In a medium bowl combine flour, Clabber Girl Baking Powder and salt. Add to creamed mixture alternately with milk and mix until well combined. Fold in strawberries. Pour batter into a greased and floured tube or bundt pan. Bake at 275 F for 2 hours.
6 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
3 3/4 cups all-purpose flour
2 tsp Clabber Girl Baking Powder
1/2 tsp salt
3/4 cup milk
3 cups granulated sugar
1 cup chopped strawberries
Preheat oven to 275 F.In a large bowl cream together margarine and sugar until light and fluffy. Add eggs, one at a time, blending well. Add extracts and stir until combined. In a medium bowl combine flour, Clabber Girl Baking Powder and salt. Add to creamed mixture alternately with milk and mix until well combined. Fold in strawberries. Pour batter into a greased and floured tube or bundt pan. Bake at 275 F for 2 hours.