Recipe - Strawberry Bundt Cake

3 Three fourths (up to)
4 One fourth cup Allpurpose flour
One half cup Sugar
1 pack Active dry yeast (see note)
One half teaspoon Salt
1 cn (5oz) evaporated milk
1/3 cup Water
One fourth cup Butter or margarine
2 Eggs; at room temperature
1 cup Strawberry preserves; at
room temperature
Confectioner's sugar icing
(any recipe you desire)
2 tablespoon Sliced almonds; toasted

STRAWBERRY BUTTER
One fourth cup Strawberry preserves
One half cup Butter; softened

Mix 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and
butter to 120130 degrees. Butter does not need to melt. Add to dry
mixture; beat 2 minutes at medium speed. Add eggs; beat 2 minutes at medium
speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface 4 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place until almost doubled, about 4560
minutes.

Punch dough down, divide in half. Roll one half dough to 18x12inches.
Spread with One half cup strawberry preserves. Roll up from long side, as for
jelly roll. Pinch edges to seal. Place roll, seam side up, in greased
12cup Bendt pan; seal ends. Repeat with remaining dough and place second
roll seam side down on top in pan; seal ends. Cover; let rise in warm place
until almost doubled, about 45 minutes.

Bake at 350 degrees for 3545 minutes or until done. To prevent
overbrowning cover with foil after 20 minutes. Remove from pan and cool on
wire rack. If desired, top with confectioner's sugar icing and sprinkle
with almonds. Serve with Strawberry Butter.

STRAWBERRY BUTTER: Mix preserves and butter.

NOTE: To save 50% on rising time, use Fleischmann's RapidRise Yeast.
Follow quick mix steps on package back.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.