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This recipe was given to me by my mother, and makes 2 large loaves, or 4 to 6 smaller loaves, depending upon the size of the pans. As a side note, the recipe calls for 20 ounces of frozen strawberries, but since 10- and 20-ounce packages are practically nonexistent nowadays, you can use either a 16-ounce or 24-ounce container. Personally, I use 24 ounces for better flavor.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- 2 cups sugar
- 3 eggs, beaten
- 1 cup vegetable oil
- 2 (10-ounce) packages frozen sliced strawberries, thawed