Strawberry Loaf

• 2 Tbsp. sugar
• 1/4 c. water
• 1 1/2 tsp. cherry brandy
• 2 Tbsp. apricot jam or preserves
• 1/4 tsp. strawberry extract
• 1/8 tsp. red food coloring
• 1 (10 3/4 oz.) pound cake
• 1 pt. strawberries
• 1 1/2 c. heavy cream, divided
• 2 Tbsp. confectioners sugar
• 1 Tbsp. chopped pistachio nuts

1. Combine sugar and water.
2. Bring to a boil.
3. Cool.
4. Add cherry brandy.
5. Set aside.
6. Heat jam until melted.
7. (If preserves are used, force through sieve.)
8. Add strawberry extract and food coloring.
9. Set aside.
10. Cut pound cake horizontally into 3 even pieces.
11. Wash, dry and cap strawberries.
12. Reserve 6. Slice remaining berries.
13. Whip 1/2 of the cream and fold berries into it. Place bottom slice of cake on a serving plate.
14. Brush with cherry brandy syrup.
15. Spread half of berries-cream mixture on cake and top with a second slice of cake.
16. Add remaining slice of cake and brush with remaining syrup.
17. Beat the remaining cup of heavy cream with confectioners sugar until stiff.

sugar, water, cherry brandy, apricot, strawberry extract, red food coloring, cake, strawberries, heavy cream, confectioners sugar, pistachio nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=592237 (may not work)