"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Fresh Strawberry Rosemary Cake Recipe

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This recipe for Fresh Strawberry Rosemary Cake, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois and Howard Wiedenhoeft
Added: Monday, March 19, 2007


1 ½ pints fresh strawberries, rinsed and hulled
1 1/3 cup oil
2 cups sugar
4 eggs
Grated rind from 1 orange
3 cups cake flour
1 ¼ teaspoon baking soda
1 teaspoon salt
1 ½ to 2 Tbls fresh Rosemary, very finely chopped
½ cup coarsely chopped walnuts

Grease an 8 cup tube pan and set aside. Whirl strawberries in a food processor until coarsely chopped – don’t liquefy. Set aside. In a mixer bowl, place the oil and sugar and beat well. Add eggs and mix well. Combine strawberries and orange rind and blend. Add dry ingredients, rosemary and walnuts. Beat until a smooth batter. Pour into a prepared pan and bake for 1 to 1 ½ hours in a 325º oven, or until toothpick comes out clean. Cool in pan on a rack for 20-30 minutes. Remove and cover with plastic wrap. Keep in refrigerator several days. Bring to room temperature to serve. (Can be frozen)




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