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Orange Bundt Cake with Cointreau Marinated Strawberries

For the Orange Bundt Cake¾ cup butter
2 cups sugar
2 tsp vanilla extract
Zest of 1 large or 2 small oranges, finely minced
3 eggs
1 cup + 1 tbsp all purpose flour
1 cup + 1 tbsp cake flour
2 tsp baking powder
¾ cup undiluted evaporated milk
For the Marinated Cointreau Strawberries
1 ½ pints fresh strawberries, washed and sliced
6 tablespoons sugar
2 ounces Cointreau liqueur (optional)
For the Vanilla Whipped Cream
1 cup whipping cream
2 rounded tbsp icing sugar
1 tsp vanilla extract

To make the cakeCream the butter, sugar, vanilla and orange zest well.
Add the eggs, one at a time, beating well after each addition.
Sift together the flour, cake flour and baking powder.
Fold the dry ingredients into the creamed mixture, alternately with the milk. Begin and end with the dry ingredients. I normally add the dry ingredients in 3 portions and the milk in 2 portions.
Pour batter into a well greased and floured bundt pan. Bake for about 40-45 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Baking times vary depending upon the size of your bundt pan so the toothpick test is the best method to ensure that the cake is completely baked.
Cool completely on a wire rack.
To prepare the marinated strawberries
Toss the sliced strawberries, sugar and Cointreau together well in a glass bowl. Cover the bowl with plastic wrap and let stand for about 2 hours, stirring occasionally. The sugar will cause the strawberries to begin to release their juice, combining to form a strawberry syrup.
To prepare the Vanilla Whipped Cream
Simply whip the whipping cream, icing sugar and vanilla extract together until soft peaks form.

Source recipes -Here-

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