Subject: Berry Bundt Cake
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 26 2003 - 02:33:40 EST
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to my friend Celia for this one:
If GH can stand for P as in Hiccough
If OUGH can stand for O as in Dough
If PHTH can stand for T as in Phthisis
If EIGH can stand for A as in Neighbor
If TTE can stand for T as in Gazette
If EAU can stand for O as in Plateau
Then the right way to spell POTATO should be GHOUGHPHTHEIGHTTEEAU.
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Here's a cake that's so full of flavor that is doesn't need a
frosting, making it fine finger food for football fans (and lovers of
alliteration as well).
Berry Bundt Cake
5 eggs
1 2/3 cups (415 ml) sugar
1 1/4 cups (310 ml) butter at room temperature
2 Tbs (30 ml) kirsch, Grand Marnier, or water
2 1/2 cups (625 ml) all-purpose flour
3 cups (750 ml) mixed berries such as raspberries,
blueberries, blackberries, or chopped strawberries
1 tsp (5 ml) baking powder
Powdered (confectioner's) sugar for garnish
Blend the eggs and sugar with an electric mixer. Add the butter and
liqueur and beat until light and fluffy. Toss the berries with 2
tablespoons (30 ml) of the flour to coat well. Add the remaining
flour and baking powder to the egg mixture and beat until the batter
is smooth. Fold in the berries and pour the batter into a greased and
floured 9-inch (23 cm) Bundt or tube pan. Bake in a preheated 325F
(165C) oven until a toothpick inserted in the center comes out clean,
about 1 hour. Remove from the oven and cool for 20 minutes before
removing from the pan. Allow to cool completely on a wire rack and
dust with powdered sugar immediately before serving. Serves 10 to 12.
This archive was generated by hypermail 2b28 : Sat Feb 01 2003 - 00:00:01 EST