You may also like
Categories:
Cake eggs granulated sugar unsalted butter other fruit liqueur flour baking powder salt strawberries fresh strawberries confectioners
Viewed: 85 - Published at: 2 years agoIngredients
- CAKE
- 5 eggs
- 1 2/3 cups granulated sugar
- 1 1/4 cups unsalted butter, at room temperature, cut into small pieces
- 3 tablespoons kirsch liqueur or 3 tablespoons other fruit liqueur
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 1/2 cups strawberries, cleaned & hulled & chopped
- GARNISH
- 2 cups fresh strawberries, cleaned & hulled
- confectioners' sugar, for dusting
Method
- Preheat oven to 325F(160.
- Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
- In a large bowl, blend the eggs and granulated sugar.
- Using an electric mixer, beat in the butter & liqueur until fluffy.
- Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
- In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
- Toss to coat the strawberries evenly with the flour.
- Using a rubber spatula, gently fold the berries into the batter.
- Pour the batter into the prepared pan and level top with rubber spatula.
- Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
- Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
- Unmold the cake onto the rack and let cool completely.
- Fill the center of the cake with remaining 2 cups(whole) strawberries.
- Dust cake with confectioners' sugar.
- Enjoy!
