Strawberry Cake
Holiday Strawberry Cake
Aunt Annie Ruth's strawberry cake is truly a joy to eat! It is traditionally baked in a bundt or tube pan. This is a wonderful cake that has been allowed to rest with the glaze seeping through the cake to give it a wonderful juicy taste that melts in your mouth!
Through the years I called my Aunt Annie Ruth for her recipe so many times I was embarrassed. About fifteen years ago I called her for the recipe and she told me her original recipe was so old that the creases were coming apart and it was hard to read. I decided right then to enter the recipe in one of my cook books or this one would be lost to the family forever through my carelessness. I am happy I saved this recipe! It is a winner!
Some of my pictures show the cake topped with chocolate covered strawberries but you could just as easily slice strawberries to fill the center of the cake where the tube was, and mound them up to overflow on top of the cake. Pour reserved glaze on top of cake and serve remainder on the side.
The video I found uses the exact recipe for this cake but with a different treatment. It is a layer cake with chocolate frosting. I was intrigued because I never would have considered doing the cake like that. It really looks good!
Ingredients
- 1 Box Duncan Hinds White Cake Mix
- 4 eggs
- 1- 3 ounce box strawberry gelatin
- 4 ounces water
- 10 ounces fresh or frozen strawberries, pureed
- 3/4 cup or 6 ounces Wesson Oil
Note on Strawberries
Puree enough strawberries to make 10 ounces pureed strawberries. I like to have more glaze so I usually puree 2 pints or 1 quart.
Instructions
- Preheat oven to 350 degrees. In large bowl pour cake mix. In separate bowl mix together gelatin and water. Add mixture to cake mix. Add half of pureed strawberries and remainder of ingredients. Use electric or stand mixer to blend for 2-3 minutes.
- Pour into bundt or tube pan that has been sprayed with Pam or Canola oil. You may use a bakers spray to oil and flour pan or use flour to thinly coat well. I have made this cake without flouring pan.
- Bake in oven that has been pre-heated to 350 degrees for forty minutes or until a tooth pick inserted in the center comes out clean.
- Allow cake to cool and place on cake plate. Use a fork to make holes at regular intervals all over the top of the cake. Using the reserved strawberry puree, add enough powdered sugar to thicken and create a glaze. If sugar does not mix well, allow to stand until the powered sugar is absorbed. Drizzle the glaze over the cake until it is soaked. Reserve the remainder of the glaze to pour over each piece as you serve the cake.
- Garnish the cake with strawberries. You may want to have extra frozen strawberries to make additional glaze to serve with the cake. It is delicious.
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