STRAWBERRY POUND CAKE WITH STRAWBERRY FRANGELICO GLAZE

Preheat oven to 350 degrees.

Combine the butter and sugar in the bowl of a stand mixture and beat until fluffy and very light yellow in color, about 2 minutes.

Add the eggs, one at a time, until each has blended.  Add the Frangelico.

Alternately add the heavy cream and flour, in small amounts, until well blended.  Stir in the strawberries.

Pour into a well-greased and floured Bundt pan and bake for 50 minutes to 1 hour until a knife inserted comes out clean.  Cool for 20 minutes and then, place a cake plate or platter on top of the pan and flip it all together to release the cake onto the plate.  Cool completely to room temperature.

To make the glaze, put the chopped strawberries into a large bowl and further mash with a pastry blender or potato masher into small pieces.  Add the Frangelico and powdered sugar and whisk until cream and all of the sugar is dissolved.  Add more powdered sugar if needed (depending on how juicy your strawberries are) to make a thick syrupy glaze.

Using a toothpick, make holes all over the cake and slowly drizzle the glaze all over, allowing it to seep into the holes.

Pour a cup of tea, slice, drizzle with more of the glaze ‘run-off’ on the plate and devour.