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Orange Bundt Cake with Cointreau Marinated Strawberries

Barry C. Parsons
  • 60 minutes
  • Serves 12 to 16

INGREDIENTS

1 1/2 pints

Strawberries, fresh

3

Eggs

3/4 cup

Undiluted evaporated milk

1 1/16 cups

All purpose flour

2 tsp

Baking powder

1 1/16 cups

Cake flour

2

Rounded tbsp icing sugar

2 3/8 cups

Sugar

3 tsp

Vanilla

3/4 cup

Butter

1 cup

Whipping cream

2 oz

Cointreau liqueur

Zest of 1 large or 2 small oranges (finely minced)