Moist Almond Pound Cake With Strawberry Sauce

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
  3. Cake:
  4. In a bowl, combine biscuit mix, flour and salt.
  5. Set aside.
  6. 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.
  7. Beat in eggs, one at a time.
  8. Add vanilla and almond extract.
  9. Stir in biscuit mixture and blend until incorporated.
  10. Pour into prepared pan, spreading to edges with a rubber spatula.
  11. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes.
  12. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
  13. Strawberry Sauce:
  14. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
  15. Add sliced strawberries, stirring until sauce turns red from the berries.
  16. 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)

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