STRAWBERRY NUT CAKE

3 c Flour; sifted
2 ts Baking powder
1 1/2 ts Salt
1 c Butter
1 1/2 c Sugar
4 Eggs
2 ts Vanilla
2/3 c Milk
1 c Strawberries; chopped, fresh
1/2 c Walnuts; finely chopped

Preheat oven to 375 degrees. Sift flour once, then measure the 3 cups. Add baking powder and salt, then sift again.
Cream butter until light, then gradually beat in sugar. Continue beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla, and blend.
Add dry ingredients, alternately with milk, beating well after each addition until smooth.
Fold in chopped berries and nuts.
Pour into a greased and floured tube pan.
Bake at 375 degrees for 1 hour.
Cover the cake with foil or brown paper if it's browning too fast.
Remove from oven and cool in pan on wire rack.
Remove from pan after cool, and dust with powdered sugar.

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