My oldest son got this recipe in home economics class in Jr. High years ago, and it is delicious.
Original recipe makes 1 loaf or 12 muffins
Ingredients
1/2 cup butter, softened
1 cup white sugar
2 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon almond extract
1 (10 ounce) package frozen strawberries – thawed, drained and juice reserved
Directions
- Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
- In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
- In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
- Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.
Nutrition
Calories: 230 kcal
Carbohydrates: 34.9 g
Cholesterol: 56 mg
Fat: 8.8 g
Fiber: 1.1 g
Protein: 3.4 g
Sodium: 211 mg