Strawberry Nut Poud Cake

Ja Van Pruett


This makes a beautiful Christmas Cake or Valentines Cake.


★★★☆☆ 2 votes

30 Min
1 Hr 20 Min


  • 1 c
  • 2 c
  • 4 large
    eggs, (or 5 medium eggs)
  • 1 tsp
    "adams best" vanilla
  • 1 1/2 tsp
    adams red food coloring
  • 1/2 tsp
    adams strawberry extract or rum
  • 2/3 c
  • 3 c
    flour, sifted
  • 1/2 tsp
  • 1/2 tsp
    baking powder
  • 1 tsp
  • 1/3 c
    chopped strawberries, drained*
  • 1/2 c
    pecans, chopped

  • 1 c
  • 1/2 c
    strawberry juice (from chopped strawberries)
  • 1/4 c
    chopped strawberries*
  • 1/2 tsp
    "adams best" vanilla
  • 1/2 tsp
    adams butter flavoring
  • 1/2 tsp
    adams strawberry extract

How to Make Strawberry Nut Poud Cake


  1. Preheat oven to 325 degrees. Combine your shortening and sugar to a creamy consistancy. Beat in eggs,one at a time. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Red Food Color and Adams Strawberry Extract to buttermilk. Blend well and set aside. Sift flour, salt, baking powder and soda together. Add to batter alternately with buttermilk mixture until color is evenly distributed. Fold in strawberries and pecans. Blend well. Pour in a 10-inch bundt or stem pan that has been greased and dusted with flour. Bake at 325 degrees for one hour and 20 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake. Remove cake from pan while still hot. Brush on glaze with pastry brush covering top and sides.
  2. Combine sugar, strawberry juice, strawberries, "Adams Best" Vanilla, Adams Butter Flavoring and Adams Strawberry Extract in a small saucepan. Bring slowly to a boil, stirring constantly. Boil one minute. Apply to cake while still hot.

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About Strawberry Nut Poud Cake

Course/Dish: Cakes
Hashtag: #strawberry

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