Instructions: Patterned after the classic dessert of the same name, this orange-scented strawberry-studded bread is the perfect foil for the following Strawberry Devonshire Cream. Measure the flour by stirring it, loosely spooning it into the measuring cup, then leveling off with a the back side of a knife. Because cold ingredients slow the leavening action, its ideal to have the eggs and sour cream at room temperature. "Zest" is the outer colored portion of any citrus peel-the whitish pith below it is bitter. Overmixing creates a tough, coarse-textured quick bread so TLC is in order.

Grease an 8- x 4-inch loaf pan. Preheat oven to 350F. In a large bowl, combine flour, baking powder, baking soda, salt and allspice; set aside. In the small bowl (if you have two sizes) of an electric mixer, cream butter and sugar together until light and fluffy. Beating at medium speed, add eggs, one at a time, then beat in sour cream, vanilla and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Gently fold in strawberries. Turn into prepared pan; smooth surface. Bake 60 to 65 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before turning out onto rack to cool completely.

makes 1 (8-inch) loaf

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