Tangy Fruit Cake
|Butter||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon rind||1 Tablespoon|
|Lemon extract||1 Teaspoon|
|Sifted cake flour||1 2⁄3 Cup (26.67 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 Tablespoon|
|Sliced sweetened strawberries||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs), whipped|
Cream butterand sugar until light and fluffy.
Beat in eggs, one at a time, beating well after each addition.
Add lemon rind and extract.
Sift together flour, salt and baking powder.
Add dry ingredients alternately with milk, beating with mixer at medium speed.
Begin and end with dry ingredients.
Pour batter into a greased and floured 6 1/2-cup ring mold.
Bake in a 325Â° oven for 30 to 40 minutes.
Cool on wire rack for 10 minutes.
Loosen edges and invert.
Sprinkle with confectioners sugar.
Fill center with strawberries and top with whipped cream.
Serving size: Complete recipe
Calories 2914 Calories from Fat 1349
% Daily Value*
Total Fat 153 g235.8%
Saturated Fat 91.9 g459.6%
Trans Fat 0 g
Cholesterol 844.3 mg281.4%
Sodium 1355.1 mg56.5%
Total Carbohydrates 355 g118.4%
Dietary Fiber 5.7 g23%
Sugars 183.4 g
Protein 38 g76.6%
Vitamin A 104.5% Vitamin C 49.3%
Calcium 93.6% Iron 102.2%
*Based on a 2000 Calorie diet