|3 cups||Sifted all purpose flour|
|2 cups||Granulated sugar|
|1 tablespoon||Ground cinnamon|
|1 teaspoon||Baking soda|
|1½ cup||(6 ounces) coarsely chopped pecans or walnuts|
|1¼ cup||Corn oil|
|2 packs||(10-ounce) sliced frozen strawberries in syrup; thawed but not drained *|
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 2½-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 ¾ 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@...> on Mar 9, 1998
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