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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A recipe from Louisiana Cookin magazine that I am putting here for safe keeping. Any red fruit juice can be used in place of the cranberry-strawberry juice. Ingredients:
2 cups all-purpose flour |
3/4 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 egg |
1 egg white |
1/3 cup butter, melted |
1/3 cup cranberry-strawberry drink |
2 teaspoons lemon zest |
1 1/2 cups strawberries, chopped |
Directions:
1. Preheat oven to 350.
2. Coat 9x5x3 inch nonstick loaf pan with cooking spray.
3. In a large bowl, mix together flour, sugar, baking powder, and bakind soda.
4. Beat egg and egg white slightly in a small bowl; stir in butter, juice and zest. Add to flour mixture, stirring until well combined. Stir in berries.
5. Pour batter into prepared pan. Bake for 50-60 min, or until a tootpick inserted comes out cleanly. Cover loosely with foil if it browns too quickly.
6. Remove from pan to wire rack to cool completely,.
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