My grandmother, Elizabeth Fischer, made this recipe for her Mother’s Club meetings. They always had great refreshments along with the fellowship. This recipe creates a tender, moist bread that is always a treat with tea.
½ cup (1 stick) butter or margarine
¾ cup granulated sugar
½ teaspoon vanilla extract
2 eggs
1½ cups all-purpose flour
½ teaspoon salt
⅜ teaspoon cream of tartar
¼ teaspoon baking soda
½ cup strawberry preserves
¼ cup sour cream
¼ cup finely chopped nuts
Preheat the oven to 350°. Grease and line with waxed paper an 8 × 4 × 2-inch loaf pan. In a large mixing bowl cream the butter, sugar, and vanilla. Add the eggs one at a time, beating well after each addition. In a mediumsize bowl sift together the flour, salt, cream of tartar, and baking soda. In a small mixing bowl combine the strawberry preserves and the sour cream and mix well. Alternately add the strawberry mixture and the dry ingredients to the creamed mixture. Mix thoroughly after each addition until all ingredients are blended. Pour the mixture into the lined loaf pan. Trim the waxed paper around the edges (otherwise, it will smoke in the oven). Bake for 50 minutes.
YIELD: 1 LOAF
Judy Suggs
York, South Carolina
First Place Winner—Breads
Blue Willow Inn Restaurant Recipe Contest—2004