Strawberry and pecan loaf cake

    1 hour 25 min

    This recipe makes two small loaf cakes, packed with fresh strawberries and chopped pecan nuts. Any berries would work!

    5 people made this

    Serves: 24 

    • 300g fresh strawberries
    • 400g plain flour
    • 400g caster sugar
    • 1 tablespoon ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 300ml vegetable oil
    • 4 eggs, beaten
    • 125g chopped pecans

    Prep:30min  ›  Cook:45min  ›  Extra time:10min cooling  ›  Ready in:1hr25min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease and flour two small loaf tins.
    2. Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar; set aside while preparing cake mixture.
    3. Combine flour, sugar, cinnamon, salt and bicarbonate of soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide mixture into the two loaf tins.
    4. Bake in preheated oven until a skewer inserted in the centre comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in tins on wire rack for 10 minutes. Turn loaves out of tins and allow to cool before slicing.

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    Reviews & ratings
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    Reviews in English (899)


    This was absolutely fantastic! My husband ended up with a whole flat of strawberries from a local farm, so I was really looking for something different to use them in. This was the perfect use for them. Like some of the other reviewers, I added more strawberries (4 cups: 2-pureed and 2 sliced), cut the oil down to 3/4 cup, and only used 1.5 cups sugar since my berries were fairly ripe. I also added 1 tsp vanilla. This had a wonderful texture and flavour. I will definitely make it again!  -  09 Jul 2006  (Review from Allrecipes US | Canada)


    Thanks SO much to all the previous reviewers who provided such great tips. This turned out wonderfully! I halved the recipe to make one loaf - used 1/4 c olive oil, 1 1/2 c strawberries (I sprinkled them with sugar, then smooshed them up with my fingers), 1/2 tsp cinnamon, and 1 tbsp vanilla extract. It was perfectly cooked after 45 mins. The consistency was light, the sweetness spot-on, and the strawberry flavor was just right also. I served this warm with a little fat-free Cool Whip and a sliced strawberry garnish. Thank you, Ellen, for boosting my baking confidence!!  -  19 Jun 2005  (Review from Allrecipes US | Canada)


    I needed to use up some strawberries and decided to give this recipe a try. It was easy to make and it turned out great! After reading the reviews, I was concerned that I didn't have enough strawberries so I added some frozen blueberries. I also cut back on the cinnamon and added a little vanilla. My family was pleased with the results. I would definitely make this again. I was feeling lazy about washing two loaf pans so I baked it in a bundt pan. It filled the pan perfectly and would look nice for company or to take to a brunch or office party.  -  28 Apr 2003  (Review from Allrecipes US | Canada)