Excellent recipe. I had a dear co-worker (God rest her soul) who would always make this cake for me as a birthday present. 13 years later, I have found her recipe. My first attempt I used an Angel food cake mix, and it was a disaster. Exceptionally tall in size, and very dry. Almost like chewing on an eraser. My second attempt was pure success! I subsituted canned strawberry pie filling for the fresh strawberries, and gelatin. Most geltin mixes are ARTIFICALLY FLAVORED (yuck). I also added sliced walnuts to the top of the batter after pouring it into the bundt cake pan and then pressed the walnuts into the batter. The walnuts help "defeat" the overly sweet flavor of the strawberry pie filling. Lastly, always use brown eggs. They make the cake very flavorful. The deep magenta/fuschia color of the inside of the cake is beautiful. The outside is a deep brown (I suppose due to the carmelization of the strawberry filling. I made a plain sugar glaze and drizzled it lightly over the top of the cake and voila!
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Excellent recipe. I had a dear co-worker (God rest her soul) who would always make this cake...