Strawberry Pound Cake

Well, actually, strawberry swirl cream cheese pound cake...but whatever. My mom came across this recipe from Souther Living's website which left us only one thing to do. Race to the grocery store and pick up a few things.

• 1 1/2c. (3 sticks) butter, softened
• 3c. sugar
• 1 (8-oz.) package of cream cheese, softened
• 6 large eggs
• 3c. all-purpose flour
• 1 tsp. almond extract
• 1/2 tsp. vanilla extract
• 2/3 cups strawberry glaze
• 1 (6-in.) wooden skewer

1. Preheat your oven to 350 degrees. Beat your butter at medium speed until creamy. Gradually add your sugar, and beating until it becomes light and fluffy. Add your eggs one at a time beating just until they're blended after each addition.
2. Gradually add your flour to the butter mixture. Beat at low speed just until blended after each addition. You'll probably have to stop a couple...well, often...to scrape the bowl down. After all your flour is mixed in, stir in the almond and vanilla extracts. Pour in 1/3 of the batter into a greased and floured 10-in. tube bunt) pan. Then, take spoonfuls of the strawberry glaze and dollop it on top of the batter. Swirl it around with your wooden skewer. Add another half of the batter left and then more dollops and swirling. With the last of your batter, put it on top of the glaze.
3. Bake for 1 hour - 1 hour and 15 minutes (or until a skewer inserted in the middle comes out clean). when it's done let it cool in the pan for 10-15 minutes and then on a wire rack for about and hour.