Moist Almond Pound Cake With Strawberry Sauce
- 3 cups biscuit mix
- 12 cup all-purpose flour
- 18 teaspoon salt
- 1 cup granulated sugar
- 12 cup light brown sugar, packed
- 1 (8 ounce) package cream cheese, softened
- 14 cup unsalted butter, softened
- 6 eggs
- 1 teaspoon vanilla
- 14 teaspoon almond extract
- 14 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 cups sliced strawberries
- Preheat oven to 350 degrees F (180 degrees C).
- Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
- Cake:
- In a bowl, combine biscuit mix, flour and salt.
- Set aside.
- In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
- Beat in eggs, one at a time.
- Add vanilla and almond extract.
- Stir in biscuit mixture and blend until incorporated.
- Pour into prepared pan, spreading to edges with a rubber spatula.
- Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes.
- Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
- Strawberry Sauce:
- In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
- Add sliced strawberries, stirring until sauce turns red from the berries.
- Spoon into center of cake and serve a little with each slice.
biscuit mix, flour, salt, sugar, light brown sugar, cream cheese, unsalted butter, eggs, vanilla, almond, sugar, unsalted butter, strawberries
Taken from www.food.com/recipe/moist-almond-pound-cake-with-strawberry-sauce-123548 (may not work)