Condensed Milk Pound Cake and Strawberry Syrup

I was need in of a treat today.

I discovered that our entire blog was being plagiarized by another site and have spent the entire day reporting them to as many authorities as I can. Hopefully in the very near future they will be deleted.

When I say our entire blog, I mean our ENTIRE blog.

Photos, texts, links....EVERYTHING. 

I'm tempted to post the link to their site in this blog and see if this post ends up being stolen to their site as well.

That would be pretty funny. They would be advertising their own deception on their own site.

But...no..no..no...I will take the high road and believe that the powers that be will soon take care of this issue.

*sigh*

People suck sometimes.

On the up-side. People are also, more often, awesome.

Friends and fellow food bloggers have given nothing but encouragement and support.

To them I say, thank you thank you thank you.

My faith in humanity, which was ever so slightly wavering, has been fully restored.

Plus...the cake and strawberries and whipped cream didn't hurt either. :)

Condensed Milk Pound Cake and Strawberry Syrup

Ingredients

Cake

2 cups flour

1 tsp baking powder

pinch salt

1 cup butter, softened

1 cup sugar

1 cup sweetened condensed milk

2 tsp vanilla

4 eggs

Strawberry Syrup

3 cups strawberries

1/2 cup sugar

juice and zest of 1/2 a lemon

1/2 tsp vanilla

1 tsp cornstarch

Directions

Preheat oven to 350. Line a  9 X 9 baking pan with parchment paper and spray lightly with cooking spray. Set aside.

Cake - In a small bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, combine the butter and sugar. Beat until light and fluffy. Scrape down bowl often and gradually beat in condensed milk and vanilla.

Beat in the dry ingredients.

Beat in eggs, one at a time, until thoroughly combined.

Spread evenly into prepared pan.

Bake at 350 until toothpick inserted in the center comes out clean, about 40 - 50 minutes. Keep an eye on it.

Remove from heat, let cool about 5 - 10 minutes, then use parchment paper to remove cake to wire rack to cool completely.

While cake is cooling, prepare strawberry syrup:

In a medium saucepan, over medium heat, combine strawberries, sugar, lemon juice and zest,  vanilla, and cornstarch.

Cook and stir until mixture comes to a boil. Slightly mash berries with a potato masher to break them up. Let boil about 5 - 8 minutes to thicken slightly.

Remove from heat and let cool slightly. Run half of the mixture through a blender until smooth. Pour back into saucepan.

To assemble:

Slice cake and top with generous helping of strawberry syrup. (You will want to double the recipe for the strawberry syrup if you plan on serving the entire cake. This amount will do about half the cake.)

I also topped with a generous amount of whipped cream sweetened with a little sugar and vanilla.

Note - I baked this in an 8 X 8 pan and it was not cooking properly(the outer edges were drying out and middle was a bit undercooked). I definitely recommend a bit bigger, 9 X 9 pan.

While Sue and I were upset by discovering our blog was plagiarized, we really are generally okay with people using SOME of our materials. Recipes, photos, text, etc.. can be shared if done so in the right way. IE: crediting our blog, linking back to our blog, NOT claiming the idea as your own and NOT using the content in its entirety.

We do our best to link back to blogs that we get ideas from. Sometimes we forget where we found the recipe, sometimes more than one blog has the recipe and we only credit one of them, but we definitely try our best to give credit where credit is due.

We certainly appreciate it when others do the same for us.

Don't forget to visit The Mandatory Mooch and Kitchen Fun With My 3 Sons and My Turn (for us) and The Inspiration Network for some great links!