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1 cake
suggest servings
| 4 | large | eggs | |
| 1/2 | pound | butter | |
| 1 1/2 | cups | sugar | |
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | baking powder | |
| 1/2 | cup | milk | |
| 1 | teaspoon | vanilla extract | |
| 1 | cup | heavy whipping cream | whipped |
| 2 | tablespoons | powdered sugar | |
| 2 | cups | strawberries | sliced |
| 1 | x | orange zest | grated, 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.
Ok, sorry, I finally found the flour amount in the recipe. Will try it now.
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I would love to do this recipe, but the amount of flour required is not listed in the ingredients !
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| % Daily Value* | |
| Total Fat 64.0g | 98% |
| Saturated Fat 38.0g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 377mg | 126% |
| Sodium 424mg | 18% |
| Total Carbohydrate 136.0g | 45% |
| Dietary Fiber 3.0g | 13% |
| Sugars 85.0g | |
| Protein 15.0g | 31% |
| Vitamin A | 43% | Vitamin C | 82% | |
| Calcium | 16% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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