Strawberry Ripple Cake
Added January 03, 2008 | Recipe #276297
Total Time:
Prep Time:
Cook Time:
GREAT WITH COFFEE!! Reward yourself to this wonderful cake that is pretty enough to serve guests! Use either fresh or frozen strawberries. Very easy to prepare!
Directions:
1
Cream butter and sugar. Add beaten egg and mix.
2
Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
3
Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
4
Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
5
Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
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Ratings & Reviews:
I served it with homemade whip cream and it was heavenly!
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Wonderful cake recipe! Everyone here loved it! Thanks for sharing.
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Nutritional Facts for Strawberry Ripple Cake
Serving Size: 1 (179 g)
Servings Per Recipe: 6
Amount Per Serving
% Daily Value
Calories 523.3
Calories from Fat 219
41%
Total Fat 24.3 g
37%
Saturated Fat 11.3 g
56%
Cholesterol 80.1 mg
26%
Sodium 451.5 mg
18%
Total Carbohydrate 71.0 g
23%
Dietary Fiber 2.7 g
10%
Sugars 35.5 g
142%
Protein 7.5 g
15%
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