Quit looking at My Bundt!

I have an insecurity. I feel the need to talk it out with you. Because you love me....right? You don't judge...that's why I like you....just the kind of friend I value.
You see, I have made cakes for years. I love to decorate them. I take a lot of pride in the finished product. The problem is, that people come to expect it always. One day I was in charge of bringing a dessert for a family reunion. I brought a bundt cake. It was a lemon bundt with a lemon glaze and tons of fresh blueberries...it was yummy. The problem came from a comment that my mother made....she said..."I'm surprised you brought a bundt cake...you took the easy way out." It was on that day, I quit making bundt cakes for other people. I surely didn't want people to think I was copping out on my dessert responsibilities!
But, sometimes the end of a meal calls for simplicity. Bundt cakes are elegant but simple. I love how dense they are. I had a bunch of people coming over for Mother's Day and I wanted to serve a simple dessert...so I made this. It was a big leap. My bundt cake pans were happy to see me again. But I still have to admit I was worried that people might have thought I had lost my baking pizazz. No one said a word..not even mom. So what do you think....lazy or not? I will tell you one thing....It was tasty!

Bundt cakes are so nice, because they are easy and don't require frosting. So they are the perfect last minute dessert.

Perfect Vanilla Cake

4 egg whites, room temperature

1 1/2 cups sugar
3/4 cup shortening

2 teaspoons vanilla

2 3/4 cups flour

1 Tablespoon baking powder

1 teaspoon salt

1 cup milk

Preheat oven to 350 degrees. Prepare a bunt pan with butter and flour. With an electric mixer, beat egg whites until frothy and sprinkle 1/4 cup sugar into it. Whip egg until medium peaks form. Set aside.

In a mixing bowl, cream remaining sugar and shortening. Combine the vanilla and milk. Sift dry ingredients into the shortening mixture and mix alternately with the milk. Just mix until well combined, but do not over beat.

Fold the egg whites gently into the heavy mixture. Pour into prepared pan. Bake for 25-30 minutes or until cake springs back to the touch. Remove immediately from pan onto a baking rack.

I just garnished it with fresh berries and a simple buttercream drizzle.

The cake has a nice crust and is so moist inside. I served it with macerated strawberries and fresh whipped cream.