Strawberry Brunch Bread

         Last week Mom pulled out a cookbook that had belonged to Aunt Karen. 

 

     Aunt Karen had marked the recipes she had made so we decided to try one.

 Strawberry Brunch Bread
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 eggs
1 cup sugar
1/2 cup oil (we use vegetable)
1 tablespoon lemon juice
1 1/2 cups firmly packed sliced strawberries (think brown sugar)
2/3 cup firmly packed sweetened flaked coconut  (once again, like brown sugar)

Preheat oven to 350.  Grease and flour a 9-inch fluted tube pan.  Sift together flour, baking soda, baking powder, salt, ginger and cinnamon.  Set aside.

In a large bowl beat eggs.  Beat into the eggs (in this order) sugar, oil and lemon juice.  Stir in strawberries.

Add the flour mixture and stir just until  the dry ingredients are moistened.  Fold in coconut.

Turn into prepared pan.  Bake at 350 for 60 minutes, or until toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then turn onto a wire rack to cool further.  Store on a covered cake plate or wrap in foil.

                  We made this delicious cake twice in 3 days.  A new family favorite!