LONG POUND CAKE PAN RECIPES

Steps:

• Lower the oven rack to the next to lowest position.
• Preheat the oven to 350 degrees and grease and flour a tube pan. If you are baking in a dark colored pan, reduce the temperature to 325 degrees and you may need to bake a bit longer.
• Strawberry Puree and Reduction— Wash and slice 1 pound of strawberries. Puree using a food processor or blender ( I used a Bullet smoothie blender) until you have 1 cup puree.  Put the puree in a saucepan over medium heat and cook until it reduces to 1/2 cup, stir frequently. Set aside to cool.  Reducing the puree gives you the flavor of 1 cup puree without adding too much liquid to the recipe.
• In a separate bowl whisk the flour and baking powder to combine, set aside for later
• In the bowl of your mixer, cream the butter until sooth.  Gradually add the sugar and beat at  medium speed until lightened in color and fluffy, 3 to 5 minutes, a bit longer if using a hand mixer.
• Add the eggs one at a time, mixing after each until the yolk disappears.
• In a 1 cup measuring cup, add 1/2 cup milk plus 1/2 cup of the reduced strawberry puree.  If you end up having a bit less than 1/2 cup, when you add it to the 1/2 cup milk, add more milk to bring the total liquid to 1 cup. Add the 2 teaspoons strawberry extract to the cup. Set Aside
• Add the flour/baking powder mixture alternately with the milk/puree mixture.  Begin and end with the dry ingredients (3 additions of dry ingredients and 2 of wet ingredients.  Do not mix above medium speed.   If adding a little pink coloring gel, you can do so at this time.
• Pour the cake batter into prepared tube pan/bundt pan and bake at 350 degrees for 1 hour and 10 minutes or until a long wooden skewer comes out clean or with just a few crumbs attached.  Keep an eye on the cake, if the top of the cake begins to get to dark, loosely place a piece of aluminum foil over it. Check at 1 hour for doneness.
• Remove the baked cake from the oven and allow to cool on a wire rack for about 10-15 minutes before carefully inverting the pan onto a cake board or cake plate.
• 2 1/2  cups (230g) powdered sugar (sift then measure)
• 2 to 3 Tablespoons milk  depending on how thick you want the glaze
• 1 teaspoon (4g) vanilla extract  (use clear extract for a whiter glaze)
• Mix all ingredients until smooth.  If it is too thick add a little more milk, 1 teaspoon at a time. Add more powdered sugar if it is too thin.  

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.
• In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.
• Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.