Strawberry Nut Pound Cake

• 1 cup shortening
• 2 cups sugar
• 4 large or 5 med eggs
• 1 tsp vanilla
• 1 tsp butter flavoring
• 1 1/2 tsp red food coloring
• 1/2 tsp strawberry extract
• 2/3 cup buttermilk
• 3 cups flour, sifted
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/3 cup strawberries, chopped and drained
• 1/2 cup pecans, chopped

1. Cream together shortening and sugar.
2. Beat in eggs, one at a time. Add vanilla, butter flavoring, food color, and strawberry extract to buttermilk.
3. Blend well and set aside.
4. Sift flour, salt, powder and soda together.
5. Add to batter alternately with buttermilk mixture until color is evenly distributed.
6. Fold in strawberries and pecans.
7. Blend well.
8. Grease and flour a Bundt pan.
9. Pour batter into pan and bake at 325u0b0 for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean.
10. Do not over-bake.
11. Remove from pan while still hot.
12. Brush on glaze with pastry brush, covering top and sides of cake.

shortening, sugar, eggs, vanilla, butter, red food coloring, strawberry, buttermilk, flour, baking powder, baking soda, strawberries, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=89531 (may not work)