This cake is extremely moist so probably not good for keeping. It is best eaten fresh.

Ingredients

• 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

Method

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.

Disclaimer:

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.

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Method