Strawberry Swirl Cream Cheese Poundcake

Strawberry Swirl Cream Cheese Pound Cake

Preheat oven to 350.

1 1/2 cups of softened butter
3 cups sugar
8 oz. cream cheese 6 eggs
3 cups all purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cups strawberry glaze
(I pureed and cooked down strawberries for this.)

1-Beat butter with electric stand mixer until creamy.
2-Gradually add sugar, beating at medium speed until light and fluffy.
3-Add cream cheese, beating until creamy.
4-Add eggs (1 at a time) beating just until blended after each addition.
5-Gradually add flour to butter mixture.
6-Beat until blended.
7-Stir in extracts.
8-Pour 1/3 batter into greased pan.
9-Dallop 8 teaspoons strawberry syrup on top of batter in bundt pan.
10-Use a skewer to swirl the strawberry mixture until marbleized.
11-Add remaining batter on top.
12-Repeat steps 9-10
13- Bake for 1 hr at 350 degrees.
14-Cool in pan on wire rack for 15 min.
15-Flip cake out of pan and cool on wire rack for 1hr.
16-ENJOY!