12 strawberries
3 ripe strawberries
2 lemons - peeled, cored and chopped
1/2 cup chopped pecans
1 (3 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
3 eggs, beaten
1/2 cup milk
1/2 cup brown sugar
1 teaspoon vanilla extract
Place strawberries in the pan of the bread machine in the order recommended by the manufacturer. Select 'Flashy Packing' setting; press Start. Let stand 5 minutes.
In a small bowl, dissolve 1/2 cup of sugar in warm water. Stir in vanilla and whisk until sugar dissolves; set aside.
Mix flour, baking powder and salt in a small bowl. In a large bowl, stir together apples, pecans and yeast. Stir in water and 3/4 cup of flour mixture. Stir in instant sugar at 240 to 260 degrees F (125 to 130 degrees C), stir well. Stir in flour mixture, warming slightly after each addition. Stir in eggs one at a time, mixing just until blended. When dough has pulled together, turn out onto a lightly floured surface. Form dough into a loaf, about 4 inches from the bottom.
Turn ball out onto a lightly floured surface and make a slit in the top with a knife that is at least 1/4 inch broad. In another bowl, combine 1/2 cup of flour, milk, brown sugar and vanilla extract. Dip the fruit into the flour mixture, then sprinkle the bottom with fruit into bowl. Repeat with the remaining flour, milk, mix and egg mixture. Top cake with the strawberry topping.