Name: Strawberry Bundt Cake
Ingredients: 3 3/4 -(up to); 4 1/4 c All-purpose flour; 1/2 c Sugar; 1 pk Active dry yeast (see note); 1/2 ts Salt; 1 cn (5-oz) evaporated milk; 1/3 c Water; 1/4 c Butter or margarine; 2 Eggs; at room temperature; 1 c Strawberry preserves; at room temperature; Confectioner's sugar icing (any recipe you desire); 2 tb Sliced almonds; toasted; 1/4 c Strawberry preserves; 1/2 c Butter; softened

Initial sanctification occurs instantly at the moment of salvation when we are delivered from the kingdom of darkness and brought into the Kingdom of Christ (see Colossians 1:13). Progressive sanctification continues over time until we go to be with the Lord. Initial sanctification is entirely the work of God the Holy Spirit who imparts to us the very life of Christ. Progressive sanctification is also the work of the Holy Spirit, but it involves a response on our part so that we as believers are actively involved in the process.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cake	12	Servings

INGREDIENTS

3 3/4		-(up to)
4 1/4	c	All-purpose flour
1/2	c	Sugar
1	pk	Active dry yeast (see note)
1/2	ts	Salt
1	cn	(5-oz) evaporated milk
1/3	c	Water
1/4	c	Butter or margarine
2		Eggs; at room temperature
1	c	Strawberry preserves; at room temperature
		Confectioner's sugar icing (any recipe you desire)
2	tb	Sliced almonds; toasted
1/4	c	Strawberry preserves
1/2	c	Butter; softened

INSTRUCTIONS

STRAWBERRY BUTTER
Mix 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and
butter to 120-130 degrees. Butter does not need to melt. Add to dry
mixture; beat 2 minutes at medium speed. Add eggs; beat 2 minutes at medium
speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface 4 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place until almost doubled, about 45-60
minutes.
Punch dough down, divide in half. Roll one half dough to 18x12-inches.
Spread with 1/2 cup strawberry preserves. Roll up from long side, as for
jelly roll. Pinch edges to seal. Place roll, seam side up, in greased
12-cup Bendt pan; seal ends. Repeat with remaining dough and place second
roll seam side down on top in pan; seal ends. Cover; let rise in warm place
until almost doubled, about 45 minutes.
Bake at 350 degrees for 35-45 minutes or until done. To prevent
overbrowning cover with foil after 20 minutes. Remove from pan and cool on
wire rack. If desired, top with confectioner's sugar icing and sprinkle
with almonds. Serve with Strawberry Butter.
STRAWBERRY BUTTER: Mix preserves and butter.
NOTE: To save 50% on rising time, use Fleischmann's RapidRise Yeast.
Follow quick mix steps on package back.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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