Yield: 1 Bundt cake
| Measure | Ingredient |
|---|---|
| -JUDI M. PHELPS | |
| 4 | Eggs |
| ½ pounds | Butter; (do not substitute margarine) |
| 1½ cup | Sugar |
| 2 cups | All-purpose flour |
| 2 teaspoons | Baking powder |
| ½ cup | Milk |
| 1 teaspoon | Vanilla extract |
| 1 cup | Whipping cream; whipped, optional |
| 2 tablespoons | Powdered sugar |
| 2 cups | Strawberries; sliced |
| Grated orange rind; optional |
Beat the eggs until foamy. In separate bowl, combine butter and sugar and beat until light and fluffy. Blend in beaten eggs and stir until thoroughly combined. Set aside.
Combine flour and baking powder. Sift together 3 times. Gradually add flour mixture alternately with the milk to egg mixture, beginning and ending with flour. Mix until well combined. Stir in vanilla.
Lightly oil and flour a 10-inch bundt pan. Pour in cake batter. Bake at 350 degrees F. for 45 to 50 minutes or until a tester inserted in center comes out clean. Remove from oven and let stand for 5 minutes.
Remove from pan and cool on wire rack.
Spoon whipped cream sweetened with powdered sugar into center of ring.
Garnish with strawberry slices and orange rind, if desired.
Tips: This cake is also good just sprinkled with powdered sugar.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...