We thank you for taking the time to visit our blog.

My husband and I are a young, growing, Christian, military family. My husband is a Captain in The United States Marine Corps. I am a former Elementary school teacher. We are first time parents to a beautiful little two year old boy, with twin boys on the way! I am a stay at home Marine wife, who loves to bake, cook, sew and craft! I enjoy being a Domestic Engineer. The purpose of this blog is to document the story of our life and adventures as they take place.

We are honored to be serving our country and ask for prayer in our upcoming adventures. We have been blessed tremendously, and thank God everyday for all he has given us!




Tuesday, March 15, 2011

Southern Living Strawberry Swirl Cream-Cheese Pound Cake

This morning I had some time to sit down and read my Southern Living Magazine for the Month of March! You have no idea how much I look forward to reading my Southern living Magazine each month! Well, today I found a wonderful recipe I thought you might enjoy. It might be because I'm dreaming of springtime, but this dessert looks light, airy and delicious! In fact it is baking in my oven as we speak!

Strawberry Swirl Cream Cheese Pound Cake

Makes: 12 Servings
Hands-On Time: 25 min.
Total Time: 2 hrs 35 min


1 1/2 cups butter, softened
3 cups sugar
1 (8 oz) package cream cheese, softened
6 large eggs
3 cups all=purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 cup strawberry glaze
1 ( 6 inch) wooden skewer

Note: The cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.


1. Preheat oven to 350 degrees, Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
Gradually add sugar, beating at medium sped until light and fluffy.

Add cream cheese beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10 inch tube pan. Dollop 8 rounded teaspoonfuls of strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once and top with the remaining batter.

3. Bake at 350 degrees for 1 hour to 1 hour 10 minuted or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 min.

Remove from pan to wire rack and let cool completely for 1 hour.


I use a powdered sugar/ milk combination glaze to drizzle over the top.

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Anna said...

This looks delicious!

Making The Most of Each Day said...

Oh my!
I wish I could have a piece (like I need it!)
It looks wonderful. I am glad you are baking for your husband.
Kiss Maverick for me, I miss him!
Love, Mom

Stephanie said...

This looks so delicious!
I will try to bake it on my own, I hope I can handle with the american units of measure!
Greetings from Germany!

Cindy said...

I made this cake and it was bad. It was dry and had to cook way longer than told and then it was burnt I have been baking around 30 years and have been very sucessful and this was so bad and yes it does look delicious but when you cook it at the right time it is still googy and not done so cook it then try