Strawberry Heart Bundt Cake - cooking recipe

Ingredients

CAKE
5 eggs
1 2/3 cups granulated sugar
1 1/4 cups unsalted butter, at room temperature, cut into small pieces
3 tablespoons kirsch liqueur or 3 tablespoons other fruit liqueur
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 1/2 cups strawberries, cleaned & hulled & chopped
GARNISH
2 cups fresh strawberries, cleaned & hulled
confectioners' sugar, for dusting

Preparation

Preheat oven to 325F(160.
Butter and flour a 10 or 12 cup bundt or heart shaped cake pan.
In a large bowl, blend the eggs and granulated sugar.
Using an electric mixer, beat in the butter & liqueur until fluffy.
Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain.
In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour.
Toss to coat the strawberries evenly with the flour.
Using a rubber spatula, gently fold the berries into the batter.
Pour the batter into the prepared pan and level top with rubber spatula.
Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean.
Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes.
Unmold the cake onto the rack and let cool completely.
Fill the center of the cake with remaining 2 cups(whole) strawberries.
Dust cake with confectioners' sugar.
Enjoy!