2 pt Strawberries
1 3/4 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1/2 ts Cinnamon
1 c Sugar
1/3 c Shortening
2 Eggs
1/3 c Water
1/2 c Nuts — chopped
Puree enough berries to make 1 c. Pour into saucepan and heat to
boiling over medium heat. Cook 1 min, stirring constantly. Cool.
Slice remaining berries and chill them. Cream sugar, shortening and
eggs until fluffly. Combine dry and add alternately with the water.
Sir in pureed cooked strawberries. Foldin nuts. Pour batter into
greased 9×5 in. loaf pan. Bake at 350 for 1 hr.or until tester
inserted in centre comes out clean. Cool in pan 10 min.Remove and
cool completely on rack. Let stand, wrapped in foil at room temp. for
24 hrs. To serve, cut into thin slices and top with reserved berries.
L. Jordanejordan@nero.uvic.ca.
Yields
1 Servings
