BUTTERMILK POUND CAKE WITH STRAWBERRIES
This is a tasty, not overly dense, moist cake from Paula Deen's new book. I modified it somewhat in that I used Plugra butter and Butter flavored Crisco and cake flour instead of all purpose.
Provided by nadia murray
Categories Dessert
Time 1h30m
Yield 1 10" bundt cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325; grease and flour 10" tube or bundt pan.
- sift together flour, soda, baking powder and salt; set aside.
- Cream butter, shortening and sugar until fluffy, about 5 minutes.
- Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
- Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
- Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
- Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.
Nutrition Facts : Calories 835.5, Fat 40.8, SaturatedFat 21.1, Cholesterol 188.1, Sodium 271.2, Carbohydrate 111.3, Fiber 2.4, Sugar 79.9, Protein 9
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