Directions:
- Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside.
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Stir in the pecans, chopped strawberries and extracts.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pan to a wire rack.
- In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 852.92 Kcal (3571 kJ) | ||
| Calories from fat | 260.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.96g | 45% | |
|---|---|---|---|
| Cholesterol | 56.06mg | 19% | |
| Sodium | 238.29mg | 10% | |
| Potassium | 118.82mg | 3% | |
| Total Carbs | 132.07g | 44% | |
| Sugars | 34g | 136% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 6.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 302.23 Kcal (1265 kJ) | ||
| Calories from fat | 92.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.26g | 45% | |
|---|---|---|---|
| Cholesterol | 19.87mg | 19% | |
| Sodium | 84.44mg | 10% | |
| Potassium | 42.1mg | 3% | |
| Total Carbs | 46.8g | 44% | |
| Sugars | 12.05g | 136% | |
| Dietary Fiber | 0.43g | 5% | |
| Protein | 4.07g | 23% | |
| Vitamin C | 2.2mg | 11% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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