| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted margarine |
| 2 |
tb |
Unsalted margarine |
| 3/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
tb |
Evaporated milk |
| 1/4 |
ts |
Vanilla |
| 1 1/4 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
lb |
Fresh strawberries (or more) |
| 3 |
tb |
Sugar |
| 1 |
pk |
Red transparent glaze |
INSTRUCTIONS
In small bowl, mix margarine, sugar and eggs until creamy. Add evaporated
milk and vanilla.
In another bowl, sift flour and baking powder together. Stir into margarine
mixture in small amounts.
Grease a 12 inch fruit flan tin with a fluted rim. Sprinkle with flour.
Pour in mixture and spread evenly with a knife.
Bake at 350 degrees for about 15 to 20 minutes, or until golden brown. Let
cool for 10 minutes after removing from oven.
Drain strawberries; reserve juice. Turn cake upside down and fill with
strawberries. (If strawberries are very large, you may want to slice them
in half. Sprinkle with sugar and allow to sit for 1 hour.) Add the
strawberry juice to the glaze mix. Prepare glaze, following instructions on
back of package. (NOTE: If you have accumulated approximately 1/2 cup of
juice from the strawberries, and the glaze mix requires 1 cup of water, use
the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid.) Pour
glaze over strawberries.
Posted by: Bill McGimpsey
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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