Strawberry Nut Pound Cake

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

1. Cream shortening and sugar.
2. Beat in eggs, one at a time.
3. Add vanilla, butter flavoring, red food coloring and strawberry flavoring to buttermilk.
4. Blend well and set aside.
5. Sift flour, salt, baking powder and soda.
6. Add to batter alternately with buttermilk mixture until color is evenly distributed.
7. Fold in strawberries and pecans.
8. Blend well.
9. Pour in a tube pan (not Bundt pan), greased and floured.
10. Bake at 325u0b0 for 1 hour and 20 minutes.
11. Remove cake while hot and brush on glaze.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724558 (may not work)