Strawberry Loaf

Ingredients

• 2 tablespoons sugar
• 1/4 cup water
• 1 1/2 teaspoons cherry brandy
• 2 tablespoons apricot jam or preserves
• 1/4 teaspoon strawberry extract
• 1/8 teaspoon red food coloring
• 10 3/4 ounces poundcake
• 1 pint strawberry
• 1 1/2 cups heavy cream, divided
• 2 tablespoons confectioners' sugar
• 1 tablespoon chopped pistachio nut

Directions

1. 1

   Combine sugar and water and bring to boil. Add brandy and set aside.

2. 2

   Heat apricots until melted [if preserves force through a sieve.] Add extract and coloring. Set aside.

3. 3

   Cut cake into 3 even horizonal slices. Wash dry and cap strawberries. Save 6 very nice ones and slice remaining. Whip 1/2 cup of the cream and fold strawberries inches.

4. 4

   Place bottom slice of cake on serving plate. Brush with cherry brandy syrup. Spread half of strawberry/whip cream mix on cake then top with next slice. Repeat. Top with last slice. Brush with remainder of syrup.

5. 5

   Beat the last of the cream with confectioner's sugar until stiff. Frost cake with this. You may use a pastry bag for this also. Pipe shell boarder around top and bottom edge.

6. 6

   Cut saved strawberries in half. Arrange 3 rows on cake top. Brush apricot glaze on strawberries. Sprinkle nuts around edge. Chill cake.

7. 7

   Refrigerate any leftovers. Cook time is make and chill time. It can vary but don't let it set too long.