225g self raising flour
pinch of nutmeg
1 cup of jaboticaba puree
Obtain puree by crushing the fruits and passing the pulp through a nylon sieve.
Cream butter and sugar together, add beaten eggs and sifted flour in turn.
Spoon in the fruit puree and nutmeg and mix well.
Pour into a baking ring or bread tin and bake for 40 minutes in a moderate oven.
Leave to cool in the tin for 5 minutes and turn out into a wire rack. The cake freezes well.
DATE: August 1997
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