Strawberry Pound Cake with Strawberry Glaze

Ingredients:

• 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
• 1 cup butter-flavored shortening
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 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
• 1 teaspoon McNess Champion Madagascar Vanilla Compound
• 1/4 teaspoon McNess Almond extract or Strawberry extract

Strawberry Glaze:

• 1 cup sugar
• 1/2 cup fresh strawberries, sliced
• 1/2 teaspoon McNess Champion Madagascar Vanilla Compound
• 1/4 teaspoon McNess Almond extract or Strawberry extract

Instructions:

1. Set oven at 325 F.
2. Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and strawberries aside.
3. In a large bowl, cream shortening 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 extracts.
4. Pour into a greased and floured 10-in. fluted tube pan. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
5. In a small saucepan, combine the sugar and reserved strawberry juice.
6. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts.
7. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.