Yes, I know, you want pics! Sorry, I can't find my battery charger for the camera. I made the Strawberry Swirl Cream Cheese Pound Cake from the March issue of Southern Living. I did not put the strawberry glaze in it, as DS is allergic to strawberries. I left it plain. OHHH my! I will be making this again! I couldn't find my tube pan, I think I got rid of it cause I never used it, so I used two loaf pans. It took an hour and a half instead of the hour to hour and ten minutes the recipe said for the tube pan. Oh, and DD has my almond extract so I just put in the vanilla.

STRAWBERRY SWIRL CREAM CHEESE POUND CAKE

Source: 2011 Southern Living Magazine March Issue

Makes: 12 serivings

Hands-on-time: 25 minutes

Total Time: 2 hrs-35 minutes

Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

1 1/2 cups butter, softened

3 cups sugar

1 (8oz) package cream cheese, softened

6 large eggs

3 cups all-purpose flour

1 tsp. almond extract

1/2 tsp. vanilla extract

2/3 cup strawberry glaze

1 (6-inch) wooden skewer

1. Pre-heat oven to 350 degrees. 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.

2.

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, and top with remaining third of batter.

3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick 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).

Note: We tested with Marzetti Glaze for Strawberries.

Recipe from Nancy H. Test, West Chester, Ohio