| 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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