Ingredients
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2 cups Sugar
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2 pints fresh Strawberries
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3 cups bleached all-purpose Flour
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2 teaspoons ground Cinnamon
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1 teaspoon Baking Soda
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1 teaspoon Salt
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4 large Egg
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¼ cup Vegetable Oil
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1 cup chopped Pecans
Directions
Steps
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1
Done
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In a medium bowl, sprinkle 1 cup of the sugar over the chopped berries, stir to mix, and let stand until juice forms, about 45 minutes. |
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2
Done
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In a large bowl, combine the flour, cinnamon, baking soda, salt, and remaining 1 cup sugar. Add the strawberries, eggs, and oil, and stir just until the dry ingredients are evenly moistened. Gently stir in the pecans. |
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3
Done
|
Pour the batter into a well-greased Lodge 12-inch cast iron camp Dutch oven, and cover. Set the Dutch oven on 8 coals, and set 17 coals on the lid. Bake until a knife inserted in the center comes out clean, about 1 hour and 20 minutes, replenishing coals as needed. Remove the pot from the coals, uncover, and let cool before slicing. |
