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Рецепт Strawberry Bundt Cake
by Global Cookbook

Strawberry Bundt Cake
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  Порций: 12

Ингредиенты

  • 3 3/4 x -(up to)
  • 4 1/4 c. All-purpose flour
  • 1/2 c. Sugar
  • 1 pkt Active dry yeast (see note)
  • 1/2 tsp Salt
  • 1 can (5-ounce) evaporated lowfat milk
  • 1/3 c. Water
  • 1/4 c. Butter or possibly margarine
  • 2 x Large eggs, at room temperature
  • 1 c. Strawberry preserves, at room temperature
  •     Confectioner's sugar icing (any recipe you desire)
  • 2 Tbsp. Sliced almonds, toasted
  • 1/4 c. Strawberry preserves
  • 1/2 c. Butter, softened

Инструкции

  1. Mix 2 c. flour, sugar, salt and undissolved yeast. Heat lowfat milk, water and butter to 120-130 degrees. Butter does not need to heat. Add in to dry mix; beat 2 min at medium speed. Add in Large eggs; beat 2 min at medium speed. Stir in sufficient remaining flour to make a soft dough. Knead on lightly floured surface 4 min. Place in greased bowl, turning to grease top. Cover; let rise in hot place till almost doubled, about 45-60 min.
  2. Punch dough down, divide in half. Roll one half dough to 18x12-inches.
  3. Spread with 1/2 c. strawberry preserves. Roll up from long side, as for jelly roll. Healthy pinch edges to seal. Place roll, seam side up, in greased 12-c. 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 hot place till almost doubled, about 45 min.
  4. Bake at 350 degrees for 35-45 min or possibly till done. To prevent overbrowning cover with foil after 20 min. Remove from pan and cold on wire rack. If you like, top with confectioner's sugar icing and sprinkle with almonds. Serve with Strawberry Butter.
  5. STRAWBERRY BUTTER: Mix preserves and butter.
  6. NOTE: To save 50% on rising time, use Fleischmann's RapidRise Yeast.
  7. Follow quick mix steps on package back.