Carey’s Strawberry Cake

2 cupAll Purpose Flour 1 tspCinnamon 1/2 tspNutmeg 1/2 tspSalt 1 tspBaking Soda 1 tspBaking Powder 3/4 cupWhite Sugar 1/2 cupCoconut Oil (Virgin Cold Pressed) 3Eggs 1 tbspVanilla 1 cupStrawberry (or other fruit) Puree

Prep.

• Preheat oven to 350° F
• Grease and flour Bundt pan.
• Premake the puree by adding 2-3 cups of fresh or frozen whole fruit,
  1 tbsp white sugar, and 1 tsp lemon juice to a sauce pan.
  Mash the mixture with a potatoe masher.
  Heat the fruit mixture, stirring constantly.
  Once the mixture becomes more soft and liquid, use a smoothy hand blender to puree the hot mixture till smooth.
  Simmer while stirring often, and render down to a thick sauce.
  Let cool to room temperature (or put in the freezer for 30 minutes) before adding to cake ingredients.

Directions

• In separate bowl, wisk dry ingredients together.
• Cream sugar, eggs, oil, and vanilla.
• Add the fruit puree, and beat into batter.
• Blend flour mixture into batter in two stages till well mixed.
• Pour into greased and floured Bundt pan.
• Bake at 350° F for 31 minutes. Or untill wooden tooth pick comes out cleanly.
• Cool for a few minutes, then turn over and remove from pan. Finish cooling on a wire rack.