½ cup butter or margarine
1 cup sugar
½ t. almond extract
2 eggs, separated
2 cups flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 cup crushed or chopped fresh strawberries or 1 (10 oz.) package frozen strawberries, drained
Cream together butter, sugar and almond extract. Beat in egg yolks, one at a time. Sift together flour, baking powder, soda and salt. Add dry ingredients alternately with strawberries to creamed mixture. Beat egg whites until stiff. Fold into strawberry mixture. Grease 9 x 5 inch pan with margarine. Turn batter into pan. Bake at 350 degrees 60 minutes, or until cake tests done. Cool 15 minutes on rack. Remove pan and continue to cool on rack. Makes 1 loaf.