Ingredients
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1 (16 ounce) package frozen sliced strawberries in syrup, thawed
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1 cup butter flavor shortening
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2 cups sugar
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4 eggs
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3 cups flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2/3 cup buttermilk
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1/2 cup chopped pecans
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1 teaspoon vanilla extract
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1/4 teaspoon almond extract
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1 cup sugar
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1/2 cup sliced fresh strawberries
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Instructions
- Drain thawed strawberries, reserving 1/2 cup of the juice.
- Chop the strawberries and set the juice& berries aside.
- In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
- Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
- Stir in the pecans, chopped strawberries and extracts.
- Pour into greased and floured 10" tube or bundt pan.
- Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then remove from pan and place on wire rack.
- For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
- Add sliced strawberries and bring to a boil.
- Cook and stir for 1 minute.
- Remove from heat and stir in extracts.
- Brush some of sauce over the warm cake and serve with the remaining sauce.