(Strawberry, maybe) Swirl Cream Cheese Pound Cake
butter, softened (3 sticks)
cream cheese, softened
glaze (optional) (strawberry, apricot, peach or your favorite
6" wooden skewer (or ice pick with sharp narrow point)
Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add sugar, beating at medium speed until light and fluffy.
Add cream cheese, beating until creamy
Add eggs, 1 at a time, beating just until blended after each addition
Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
Stir in almond and vanilla extracts.
Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
NOte: This was tested using Marzetti Glaze for Strawberries.