STRAWBERRY POUND CAKE 

ADD THE STRAWBERRIES TO A FOOD PROCESSOR AND MIX UNTIL PUREED. MEASURE AND RESERVE 1 CUP FOR THE CAKE AND 1/4 CUP FOR ICING.

WHISK TOGETHER FLOUR, SALT, AND BAKING POWDER.  SET ASIDE UNTIL READY TO USE.

ADD THE BUTTER AND SUGAR AND CREAM TOGETHER UNTIL LIGHT AND FLUFFY.

MIX THE EGGS AND VANILLA IN A SMALL BOWL.  THEN ADD THIS TO THE SUGAR MIXTURE UNTIL WELL COMBINED.

NEXT, ADD IN THE FOOD COLORING.

NOW, ADD ONE CUP OF THE STRAWBERRY PUREE TO THE WET MIXTURE.

 MIXING ON LOW, ADD IN THE DRY INGREDIENTS IN 3 ADDITIONS.  ALTERNATING WITH THE BUTTERMILK.

TRANSFER BATTER TO BUNDT PAN  AND BAKE AT 300 DEGREES FOR 35-45 MINUTES.

COMBINE THE GLAZE INGREDIENTS AND MIX UNTIL SMOOTH.

AFTER THE CAKE IS COMPLETELY COOL, SPOON THE GLAZE OVER THE TOP OF THE CAKE.  ALLOW THE GLAZE TO SET 1-2 HOURS.