Maybe one day I will bake myself a nice chocolate cake, but it is not this day.
I’m taking part in Eid Eats 2016, hosted by My Ninja Naan, Flour & Spice and Chocolate & Chillies (that’s mah cousin, yo!). So I want to be sure that the recipe I’m sharing with others is one I feel confident about.
Although I could try out a chocolate cake recipe a number of times until I perfect it – and the thought does sound lovely – I have to remember it’s still Ramadan. It’s probably not a good idea to have that many cakes in such a short period of time. Sheer biology would limit the amount others could eat, but I’m sure even I would feel some amount of guilt after about the 5th or 6th cake. Let’s not test that one out.
Here’s a recipe I’ve made many times before. “Many” considering I am a novice cook, so take that with a grain of salt… although there is none in this recipe, which I promise I will get to very shortly, but you know how all those famous food bloggers go on and on about their lives no one gives a hoot about before actually posting the recipe? Here’s me doing it! :)
I talked to a good friend of mine a few weeks back and before we parted, she said that the next time I visit Chicago I have to make my Famous Strawberry Bread. Her words. Not mine. She was referring to the time I made this bread for a staff potluck. Over 4 years ago! Oh, and I just remembered! This bread won 4th place at the Interfaith Bake-off the UChicago Muslim Students’ Association hosted last year. Never mind the fact that there were like 10 total participants. But! I was competing against puerile undergraduates whose palate has not reached the sophisticated one you possess, my lovely reader! In a perfect world, I would have beat everyone at that Interfaith Bake-off! (I still find this oxymoron highly amusing). But it is not a perfect world sadly, so instead I settled for the two eggs in this recipe. Do you get my joke? Hehe :)
Okay, y’all have been patient long enough…
Delicious & Nutritious Strawberry Bread by Ruffalicious
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp of ground cinnamon
- 1/2 tsp of baking soda
- 2 cups of sliced strawberries (I used fresh)
- 1 cup of honey (or more, if you like it really sweet)
- 2 eggs, lightly beaten
- 1/2 cup of oil (I used canola this time, but I’ve used olive before)
Because everybody loves pictures…
- Preheat the oven to 350 degrees Fahrenheit. If you don’t live in America… well, you’re used to converting to Celsius all the time anyway, so you probably already know the equivalent. I don’t. Sorry.
- Combine all the dry ingredients in a large mixing bowl and stir well.
- Make a well in the center of the bowl and add all the wet ingredients (strawberries, eggs, oil, and honey). Mix only until all the flour has been absorbed into the mixture. Be careful not to over mix.
- Pour the batter onto a slightly-greased loaf pan. Don’t make the mistake I did and attempt to pour the oil from the actual container.
- Bake in the oven for 1 hour, 10 minutes. I would start doing the toothpick-test after about an hour though, as ovens vary and I don’t want to be held responsible for burnt bread – a grave injustice indeed!
- Take it out of the oven and let cool for at least 10 minutes before cutting into slices.
- A delicious strawberry honey-infused aroma will permeate throughout your kitchen. You must resist eating the whole loaf right then and there.
Note: You could use sugar instead of honey, but I’ve convinced myself that honey (even the teddy bear processed kind) is somehow better than regular table sugar. I don’t keep sugar in the apartment. If you do use sugar, you’ll most likely only need an hour for the bread to bake. The moisture of the honey requires the longer bake time, as I’ve come to learn.
The previous times I’ve made this bread, I was told that it was perfect because it wasn’t overly sweet, but my husband said it could be sweeter when I made it this time. I’m actually okay with the amount of sweetness as listed. Shocking! I know. But, I know my sweets. If I say a dessert is good, just trust me. This ain’t chocolate cake, but it’s still pretty good, if I do say so myself.