It had to happen. My Blender Orange Rhubarb Cake was a hit. So, what’s next? A Strawberry Social at the Trenton Garden Club, and “please bring a dessert”.
It probably should have strawberries in it. And I wanted to make another blender cake.
So here’s what happened;
I searched out a tube cake recipe with lots of pureed fruit as my base, and changed a lot of the flavours to suit my needs.
1 pound of strawberries, blended, makes 2 cups. Perfect.
A bit of lemon zest to accent the berries, eggs, oil, vanilla, zoom zoom, add the sugar and dump into the already mixed dry ingredients.
Dump, stir, spoon into a greased tube pan and bake. It smells and tastes heavenly, and is nice and moist. Does it get any easier? AND, it’s a “scratch cake”.
Would you like to make it, too? Here’s my recipe:
- 3½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pureed strawberries (about 1 pound)(could substitute frozen, undrained)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup lard or veg shortening, at room temperature
- Pre-heat oven to 350 degrees F.
- Grease and flour a 10- or 12-cup bundt pan
- In a large mixing bowl combine the flour, baking soda, baking powder and salt. Set aside.
- Hull the strawberries and puree in the blender.
- Add the lemon zest, vanilla, then the eggs, one at a time, blending well.
- Add the sugar, blend, then the lard/vegetable shortening.
- It will look a bit curdled, that’s ok.
- When all is blended, pour into the flour mixture and stir just until blended. Lumpy is fine.
- Transfer batter to prepared pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes.
- Remove cake from pan by inverting it onto a wire rack.
- Cool cake completely.
- Dust cake with confectioners sugar if desired.
- This is another super easy cake that's easy on clean-up.