Strawberry Pound Cake

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Active Time:  20 Minutes Total Time:  1 Hour 20 Minutes Yield:  Serves 10-12 RECIPE INGREDIENTS For the Cake: 8 ounces strawberries, hulled and quartered 2 cups all-purpose flour, sifted 1 cup unsalted butter 1 cup sugar 4 eggs Grated zest (rind) of 1 orange 1 teaspoon baking powder For the Icing: 4 ounces hulled strawberries 1 1/2 tablespoons confectioners' sugar 1 1/4 cups heavy cream, whipped 5-6 extra strawberries, for decoration

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DIRECTIONS FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch round cake pan and line the base with parchment or waxed (greaseproof) paper. Toss the strawberries in a little of the flour, to coat. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the orange zest (rind), flour, baking powder, and strawberries in 3 batches. Stir to combine after each addition. Pour the mixture into the prepared pan. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. FOR THE ICING: Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve. Place the strawberries and sugar in the bowl of a food processor and process to a puree. Fold into the whipped cream. Ice the cake and decorate with the strawberries and serve Nutrition Facts per Serving Yield: Yield:  Serves 10-12 Calories: 359 Fat. Total: 22g Fiber: 1g Carbohydrates, Total: 37g Sodium: 48mg % Cal. from Fat: 55% Cholesterol: 129mg Protein: 5g