Strawberry Preserve Cake
A moist and flavorful bundt cake featuring strawberries and pecans, perfect for brunch or a teatime treat, combining sweet preserves with warm spices.
Ingredients
Instructions
- Beat eggs and sugar until well combined.
- Add oil and buttermilk; mix thoroughly.
- In a separate bowl, combine flour, salt, baking soda, cinnamon, and nutmeg.
- Gradually add dry ingredients to the egg mixture, mixing well.
- Stir in strawberry preserves and chopped pecans.
- Pour batter into a very well-greased and floured Bundt pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, separate the egg whites and whip them to soft peaks before folding them into the batter at the end. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice. If you don't have pecans, walnuts or almonds work well too. Adjust the spices to your taste, or add a splash of vanilla for extra flavor.
Serving Suggestions
This Strawberry Preserve Cake is delicious on its own, but you can elevate it by serving it with whipped cream or vanilla ice cream. Fresh strawberries or a fruit compote as a topping add a lovely touch. It pairs beautifully with American recipes like Vegetable Slaw for a delightful summer picnic.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake; wrap it tightly in plastic wrap and then in foil. To reheat, let it thaw in the fridge overnight and warm it up in the oven at 300°F (150°C) for about 15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Preserve Cake contains roughly 722 calories, with 7g protein, 63g carbohydrates, and 51g fat. It is a good source of dietary fiber (19% of the Daily Value), protein (14% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 770mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of preserves?
Yes, you can substitute fresh strawberries; however, you'll need to cook them down with some sugar to make a compote-like consistency. This will help maintain the moisture and flavor in the cake, similar to using preserves.
How can I make this cake gluten-free?
To make a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking soda is also gluten-free, as some brands may contain additives that are not gluten-free.
What can I do if my cake is too dense?
If your cake turns out dense, it could be due to overmixing the batter or using too much flour. Make sure to measure flour correctly and mix just until combined. Also, check that your baking soda is fresh, as old leavening agents can affect the rise.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).