Strawberry bundt cake

Yield: 12 Servings

Measure Ingredient
-(up to)
4¼ cup All-purpose flour
½ cup Sugar
1 pack Active dry yeast (see note)
½ teaspoon Salt
1 can (5-oz) evaporated milk
⅓ cup Water
¼ cup Butter or margarine
2 Eggs; at room temperature
1 cup Strawberry preserves; at room temperature
Confectioner's sugar icing (any recipe you desire)
2 tablespoons Sliced almonds; toasted
¼ cup Strawberry preserves
½ cup Butter; softened


Mix 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and butter to 120-130 degrees. Butter does not need to melt. Add to dry mixture; beat 2 minutes at medium speed. Add eggs; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 4 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until almost doubled, about 45-60 minutes.

Punch dough down, divide in half. Roll one half dough to 18x12-inches.

Spread with ½ cup strawberry preserves. Roll up from long side, as for jelly roll. Pinch edges to seal. Place roll, seam side up, in greased 12-cup Bendt pan; seal ends. Repeat with remaining dough and place second roll seam side down on top in pan; seal ends. Cover; let rise in warm place until almost doubled, about 45 minutes.

Bake at 350 degrees for 35-45 minutes or until done. To prevent overbrowning cover with foil after 20 minutes. Remove from pan and cool on wire rack. If desired, top with confectioner's sugar icing and sprinkle with almonds. Serve with Strawberry Butter.

STRAWBERRY BUTTER: Mix preserves and butter.

NOTE: To save 50% on rising time, use Fleischmann's RapidRise Yeast.

Follow quick mix steps on package back.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

Similar recipes