Strawberry Pound Cake

Ingredients

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1 cup butter

2 cups sugar

4 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2/3 cup buttermilk

1/2 cup chopped pecans optional

1/4 teaspoon strawberry extract

STRAWBERRY SAUCE:

1 1/2 cup confectioners sugar

1/2 cup sliced fresh strawberries

1/2 teaspoon vanilla extract

1/4 teaspoon strawberry extract

1/2 cup butter

Directions

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extract.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.

In a small saucepan, combine the butter and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts and confectioners sugar. Glaze warm cake.