Strawberry Bundt Cake

This beautiful pink cake — rich in sweet fruit flavor — is perfect for springtime! It was one that Rosemary Borgert made often. It’s an honor for me to share it in her memory.

Rosemary was well known and well loved in the Diocese of St. Cloud, Minnesota. She worked in various positions in the diocese from 1962 until her retirement in 1998. Serving as director of the Communications Office for 26 years, she was instrumental in producing the weekly televised Mass for 30 years and wrote and recorded “Interview,” which was published in The Visitor and broadcast weekly as “Conversation.”

Volunteering with Global Volunteers and the Godchild Project, she made a number of trips to assist people in Guatemala and Jamaica; tutored English in Indonesia, India and Mexico and was active within in her parish community of St. Mary’s Cathedral in St. Cloud.

In a Jan. 4, 2001, story in The Visitor, Sister Nancy Bauer, who is concluding a six-year term as prioress of St. Benedict’s Monastery, St. Joseph, Minnesota, June 5, and former editor of The Visitor, remembered Rosemary, saying “I often thought of her as the spiritual mother of the diocese. People would stop in to her office and she’d give them a little spiritual uplift. She dispensed spiritual wisdom.” CJK

Strawberry Bundt Cake

(Rosemary Borgert)

1 pkg. white cake mix (without pudding) 

1 (3oz.) pkg. strawberry-flavored gelatin

3/4 cup cooking oil

4 eggs

2 tbsp. flour

1 (10 oz.) pkg. frozen strawberries, thawed

1 cup chopped nuts, optional

Whipped cream

Fresh strawberries

Preheat oven to 350°F. Grease and flour bundt pan.

Mix all ingredients (except the nuts) together. Then, beat for two minutes at high speed and one minute at medium speed. Gently fold in the nuts.

Pour the mixture into the pan and bake for 45 minutes at 350°F or until a toothpick inserted in the cake comes out clean. Cool it in the pan on a wire rack for 15 minutes, then remove it from the pan and fully cool it on the rack.

Serve the cake with whipped cream and fresh strawberries.

Yield: 12 to 16 servings

A note from Carol: Substituting each of the strawberry ingredients with a raspberry equivalent creates another fabulous variation of this sweet treat!

The recipe also makes great cupcakes. Bake them in a preheated oven for about 20 to 25 minutes or until the tops spring back when lightly pressed. Cool them in the pan on a wire rack for about 5 minutes before removing to completely cool on the wire rack.