1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup coarsely broken pecan halves
2 large eggs
1/2 cup corn oil
9 or 10-ounce package frozen sliced or halved sweetened strawberries, thawed but undrained
Grease and lightly flour a 9 by 5 by 3-inch loaf pan.
On a sheet of wax paper or in a small bowl, thoroughly stir together flour, baking soda, and salt; stir in sugar, then pecans.
In a large bowl, with a rotary manual beater, beat eggs and oil until blended; add undrained strawberries and at lowest speed, moving beater around bowl, beat just until strawberries are partly broken up. Add flour mixture adn beat at lowest speed until batter is smooth and strawberries are in small irregular pieces. Turn into prepared pan.
Bake in preheated 350-degree oven until a cake tester inserted in the center comes out clean — 1 hour. Place pan on a wire rack to cool for 10 minutes; loosen edges and turn out on rack; turn right side up; cool completely. Store in a tightly covered plastic bag; if not eaten in a few days, store in the bag in the refrigerator.
