This cake is extremely moist so probably not good for keeping. It is best eaten fresh.
- 400 g can peaches
- 400 g dried fruit
- 120 g dried pineapple
- 2 eggs beaten
- 1 1/2 cups self raising flour
- 1 teaspoon baking soda
Preheat oven to 160 C.
Puree peaches, add dried fruit (incl. pineapple) and simmer in a pan for 2 minutess. Set aside to cool.
Add eggs, then flour & soda mix well.
Pour into a lined 22 cm cake pan.
Bake for 40-50 minutes until cake tests cooked.
The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.