Strawberry Swirl Five Flavor Pound Cake
To create this delightful cake, gather the following ingredients:
- For the Cake:
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup vegetable shortening
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 1 tsp butter extract
- 1 tsp coconut extract
- 1 tsp almond extract
- 1 cup strawberry preserves or puree
- Optional: red or pink food coloring for a swirl effect
- For the Strawberry Glaze:
- 1 ½ cups powdered sugar
- 2-3 tbsp strawberry puree or juice
- 1 tsp vanilla extract
- Optional: pink food coloring for a richer color
- For Decoration:
- Whole fresh strawberries
- Powdered sugar for dusting
Instructions
Follow these easy steps to prepare your Strawberry Swirl Five Flavor Pound Cake:
- Step 1: Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a Bundt or round cake pan. In a bowl, whisk together the flour, baking powder, and salt, then set aside.
- Step 2: In a large bowl, cream the butter, shortening, and granulated sugar until light and fluffy, about 4-5 minutes. Beat in the eggs, one at a time.
- Step 3: Gradually add the milk and all five extracts to the mixture, blending well. Then, carefully mix in the flour mixture until just combined.
- Step 4: Add Strawberry Swirl: Pour approximately two-thirds of the batter into the prepared pan. In a separate bowl, mix the remaining batter with strawberry puree and optional food coloring. Spoon this strawberry batter over the plain batter and gently swirl with a knife.
- Step 5: Bake the cake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.
- Step 6: Make the Strawberry Glaze: In a bowl, whisk the powdered sugar with strawberry puree until the mixture is smooth. Add vanilla and coloring if desired, then drizzle generously over the cooled cake.
- Step 7: Decorate: Top with whole fresh strawberries and a light dusting of powdered sugar for an elegant finish.
Pro Tips for Perfecting Your Cake
- Always ensure your ingredients are at room temperature for a more even batter.
- Do not overmix the batter after adding the flour, as this can lead to a dense cake.
- To ensure a beautiful swirl, use a gentle hand when swirling the strawberry batter into the plain batter.
- If you prefer a moister cake, consider slightly increasing the milk content by a couple of tablespoons.
- Feel free to adjust the extracts to your liking; a little more almond or coconut can add interesting dimensions!
FAQs
Q: Can I use frozen strawberries instead of preserves?
A: Yes, you can use frozen strawberries that have been pureed and strained to remove excess water.
Q: How can I store leftover cake?
A: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for an extended shelf life.
Q: Can I freeze this cake?
A: Absolutely! The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
Q: What’s the best way to prepare the Bundt pan?
A: Grease the pan generously with butter or shortening, then dust with flour to ensure the cake releases easily.
Q: Can I substitute extracts with essential oils?
A: It is not recommended, as essential oils are much more potent than extracts. A little goes a long way!
Conclusion
The Strawberry Swirl Five Flavor Pound Cake is not only a feast for the taste buds but also a visual delight. Its moist texture and the tantalizing combination of flavors make it a must-try recipe for cake enthusiasts. Whether for a family gathering or just a sweet treat for yourself, this cake will surely impress everyone!
