I had leftover strawberry curd from making Eldest Offspring’s birthday cheesecake, so I made this with it.
Preheat oven to 350, grease a loaf pan or muffin tins.
- 4 large eggs
- 1c sugar
- 2tbs honey
- 3c strawberry curd
- 1 stick unsalted butter, melted
- 3c flour
- 1tbs baking soda
- 1tsp Penzey’s Pico Fruta
Mix dry ingredients in bowl and set aside.
In mixer (or with hand mixer), blend egg , sugar and honey together until smooth. Mix in curd a cup at a time. Add in melted butter slowly and mix until well blended- will probably look lumpy/curdled, but it’s ok.
Slowly add dry mix to wet, mixing on slow so flour doesn’t go flying everywhere. Mix until blended smooth.
OPTIONAL: At this point you can mix in dried fruit or nuts. About 1c will do.
Pour mix into greased pan, until 2/3 full.
Bake at 350 for 45 minutes, check with skewer for doneness, if still damp, check again in 10 min. Shouldn’t take more than an hour.
Let sit for 30min-hour, then remove from pan. Regrease the pan, and bake any leftover batter 🙂