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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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From Handley Methodist Church cookbook 1998 Ingredients:
3 cups flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 cups sugar |
1 teaspoon salt |
frozen strawberries, thawed |
1 1/4 cups cooking oil |
4 eggs, well beaten |
1 teaspoon red food coloring |
1 (8 ounce) package cream cheese, softened |
Directions:
1. Reserve 1/2 cup strawberry juice for spread.
2. Mix all dry ingredients togather. Make a hole in the center of the mixture and pour strawberries, oil, and eggs into the hole.
3. Add food coloring. Mix.
4. Pour into two 9x5x2-1/2, greased and floured pans (or 4 mini loaf pans).
5. Bake at 350 for 1 hour (less for mini pans).
6. Let cool.
7. For spread. Mix 1/2 cup strawberry juice with cream cheese.
8. Blend until spreading consistiency.
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