3 c Sifted all purpose flour
2 c Granulated sugar
1 tb Ground cinnamon
1 ts Baking soda
1 ts Salt
1 1/2 c (6 ounces) coarsely chopped
-pecans or walnuts
4 lg Eggs
1 1/4 c Corn oil
2 pk (10-ounce) sliced frozen
-strawberries in syrup;
-thawed but not drained *
Powdered sugar
This was originally posted by Virginia Sauer and is wonderful.
* If unable to obtain frozen sliced strawberries in syrup, substitute 2
cups frozen unsweetened whole strawberries. Place in medium-sized bowl.
Sprinkle lightly with sugar. Let thaw. Slice berries.
~- Preheat oven to 350 degrees F.
~- Butter and flour either two (9 x 5 x 3-inch) or five (6 x 3 x 2
1/2-inch) loaf pans. Set aside.
~- Sift together flour, granulated sugar, cinnamon, baking soda, and salt
into large mixing bowl. Using a fork, lightly stir in nuts. Set aside.
~- In medium-sized mixing bowl, beat eggs until thick and lemon-colored.
Add oil and thawed strawberries (including their liquid). Mix until
thoroughly blended. Pour over reserved dry ingredients.
~- Stir with wooden spoon _ONLY_ until dry ingredients are moistened. (Be
careful not to overmix.)
~- Spoon batter into buttered and floured pans, filling each
3/4 full.
~- Place pans on center shelf of oven.
~- Bake until toothpick inserted in center of each loaf comes out clean
(about 45 – 50 minutes for miniature loaves, or 55 – 60 minutes for large
loaves).
~- Place pans on wire rack for about 10 minutes.
~- Invert loaves onto rack and cool completely.
~- Sprinkle with powdered sugar.
Yields
1 Servings