- 1 pint fresh strawberries, washed and hulled
- 1-3/4 cups unsifted flour
- 1 tspn baking soda
- 1/4 tspn baking powder
- 3/4 tspn salt
- 1/2 tspn cinnamon or Pumpkin pie spice
- 1 cup sugar
- 1/3 cup shortening
- 2 eggs, beaten
- 1/3 cup water
- 1/2 cup chopped nuts
Puree strawberries in a blender, then pour into a small saucepan and heat to boiling over medium heat. Cook 1 minute, stirring constantly. Cool.
Combine flour, baking soda, baking powder, salt, and spice in large bowl. Mix together sugar, shortening, and eggs, and beat until very light. Alternately add flour mixture and water to sugar mixture, mixing at low speed of mixer.
Stir in strawberries. Fold in nuts. Spread batter in a greased 9-x-5 loaf pan. Bake in 350 degree oven for 1 hour or until toothpick inserted in center some out clean. Cool 10 minutes before removing from pan.
Bread tastes better the next day, so wrap in foil and store at room temperature. This bread freezes well. This recipe won a Blue Ribbon at the 1975 Kentucky State Fair.
More "Lost" Kentucky RecipesKentucky Bourbon Fudge Cake (1983)
Kentucky Bourbon Stew (1805)
(Origin - "Best of the Best from Kentucky - Selected Recipes from Kentucky's Favorite Cookbooks" edited by Gwen McKee and Barbara Moseley. Quail Ridge Press, 1983)