| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9, 1998
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