This fun recipe comes to us courtesy of Louisiana Cookin’ Magazine and first appeared in its June 2011 issue.
MAKES 2 LOAVES
Courtesy of the late Maw-Maw Margie Liuzza, Independence
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 1/4 cups vegetable oil
- 1 1/2 cups sugar
- 4 eggs, well beaten
- 1 cup chopped Louisiana pecans
- 2 cups frozen Louisiana strawberries, defrosted and drained
Preheat oven to 350°F.
Mix flour, cinnamon, salt, and baking soda together. Set aside.
In a separate bowl, mix oil and sugar and beat for 2 minutes with an electric mixer. Add eggs and mix.
Combine with flour mixture and mix until moistened. Fold in pecans and strawberries.
Pour mixture into 2 greased 9x5x3-inch loaf pans and bake for 50 to 55 minutes until cake tester inserted in center comes out clean.