Description
This luscious Strawberry Jam Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, fruity flavors of fresh strawberries and strawberry jam. Infused with strawberry, vanilla, and lemon extracts, this cake is moist and fragrant with a beautiful pink hue, finished with a delicate strawberry glaze for the perfect sweet touch. Ideal for celebrations, teatime, or any occasion craving a delightful berry-flavored dessert.
Ingredients
Scale
Fruit Puree and Jam
- 1 pound fresh strawberries
- 1/2 cup strawberry jam (seedless preferred)
Cake Batter
- 1 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 2 1/2 cups sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons strawberry extract
- 1/2 teaspoon lemon extract
- 1 teaspoon salt
- Red food coloring (optional)
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon strawberry extract
- 1 teaspoon vanilla extract
- 2 tablespoons strawberry puree (reserved from above)
Instructions
- Prepare Strawberry Puree: Wash and hull the strawberries. Use a food processor or blender to puree them until smooth. Measure out 1 cup of the puree for the cake batter; save the remaining puree for the glaze.
- Melt the Strawberry Jam: Microwave the strawberry jam in short intervals (starting with 30 seconds) until melted and liquid. Allow it to cool slightly before use.
- Prepare the Bundt Pan: Do not preheat the oven yet. Grease and flour a 12-cup Bundt pan thoroughly, or use a nonstick baking spray with flour if preferred. Set aside.
- Cream Fats and Sugar: In a mixer, cream together the unsalted butter, vegetable shortening, and sugar for about 5 minutes until light and fluffy.
- Add Eggs: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition. Scrape down the sides of the bowl and mix again to ensure even blending.
- Measure Flour: Spoon the all-purpose flour into a dry measuring cup and level it off for accurate measurement.
- Combine Flour and Puree in Stages: Add one cup of flour to the batter and mix well. Then add half of the reserved strawberry puree and mix thoroughly. Repeat by adding the next cup of flour, then the remaining half of the strawberry puree, followed by the final cup of flour, mixing well after each addition.
- Add Extracts and Jam: Stir vanilla, strawberry, and lemon extracts into the cooled melted strawberry jam. Then fold this mixture into the cake batter. Add the salt and mix well. For pink color, add a few drops of red food coloring if desired.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Place the pan into a cold oven and then turn the oven temperature to 325°F (163°C). Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean and the cake edges begin to pull away from the pan. Let the cake cool in the pan for about 10 minutes.
- Invert and Cool: Place a serving plate or platter over the Bundt pan and carefully invert the cake onto the plate. Allow the cake to cool completely before glazing.
- Prepare the Glaze: In a small bowl, combine the powdered sugar, strawberry extract, vanilla extract, and 2 tablespoons of the reserved strawberry puree. Stir continuously until fully combined, even if it initially appears separated.
- Apply the Glaze: Drizzle the glaze evenly over the cooled cake for a beautifully sweet finishing touch.
Notes
- Room temperature ingredients help ensure proper mixing and a uniform texture.
- Do not preheat the oven before placing the cake pan inside; this slow increase in temperature helps prevent cracking and encourages even baking.
- Using seedless strawberry jam enhances smoothness while maintaining flavor.
- Red food coloring is optional but gives a more vibrant pink color to the cake.
- Let the cake cool completely before glazing to prevent the glaze from melting or sliding off.
- If fresh strawberries are out of season, frozen strawberries (thawed and drained) can be used for puree.
