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Imagine strawberry shortcake inside of a pound cake; that is how I would describe this cake.
Preheat oven to 325 F.
1. Spray your bundt pan with non-stick baking spray (the type with flour in it). I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan!
2. Cream the butter, shortening and sugar in the bowl of a stand mixer. Mix and allow the mixture to become fluffy. This step is very important for setting up the texture of the cake.
3. Add the vanilla and 5 eggs, adding one at a time and incorporating well after each addition. Scrape the sides of the bowl periodically.
4. In a separate bowl, combine the dry ingredients (flour through salt).
5. Beginning with one-third of the dry ingredients, alternate adding the dry ingredients and milk into the creamed mixture, allowing each step to become incorporated before adding the next. You will do two alternating cycles, ending with the flour. Carefully stir in the chopped strawberries.
6. Pour into the prepared bundt pan. I place the pan onto a cookie sheet before placing it in the oven just to catch any possible overflow. I would much rather clean a cookie sheet rather than the entire oven bottom! Put the pan into the preheated oven.
7. The cooking time will depend on the size of your pan and your oven. After 1 hour 15 minutes, check the cake. When it is brown on top, firm, and a toothpick inserted in the center comes out clean, your cake is done.
8. Remove the cake from the oven, set pan on a rack and allow cake to cool for 15 minutes in the pan.
9. Invert the cake out of the pan onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!