Strawberry Cardamom Bread

*Strawberry Cardamom Bread*
Makes one 9 by 5 by 3 inch loaf

A deliciously moist bread stogged full of fresh strawberries and glazed with a tangy lemon glaze.

4 ounces unsalted butter ( 1/2 cup)
150g granulated sugar (3/4 cup)
3 large eggs
1 tsp vanilla extract
280g plain flour, sifted (2 cups)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
(remove the seeds from green cardamom pods and grind them
with a pestle and mortar or a coffee grinder if you cannot find it already ground)
175g sour cream (1/2 cup) or plain yoghurt
55g toasted walnuts (1/2 cup), coarsley chopped
300g of fresh strawberries, chopped (1 1/2 cups)

For the glaze:
the juice of 1/2 lemon
enough icing sugar to make a drizzable glaze

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter and lightly flour a 9 by 5 by 3 inch loaf.  Set aside.

Beat the butter until softened.  Add the sugar and continue to beat until light and fluffy.  Beat in the eggs one at a time.  Stir in the vanilla.

Whisk the flour, baking soda, baking powder, salt and cardamom together.  Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour.  Mix only to combine.  Gently fold in the chopped strawberries and the nuts.

Spoon into the prepared and bake for about 1 hour, or until the bread is golden brown and a toothpick inserted in the centre comes out clean. Let stand in the pan for 10 minutes before removing from the pan to a wire rack to cool.

Whisk together the lemon juice and enough icing sugar to make a drizzle glaze.  Drizzle over the cake.  Let set. 

Serve warm or at room temperature.  This bread also freezes very well.