TROPICAL FRUIT CAKE

Ingredients:
3 dried bananas
100 gm dried pineapple
1 fresh or dried fig
500 gm sultanas
2 good sized slices dried pawpaw
1 medium black sapote
1 mango
6 lychees
Grated rind 1 lemon
1 Tbl lemon juice
225 gm butter
1 cup sugar
5 eggs
¾ cup S.R. flour
2 cups plain flour
¼ cup sherry
1 tsp soda

Method:
Chop dried fruit into small dice. Process mango and sapote pulp and lychee pulp. Mix all the dried fruit with the pulp, cover and stand for 24 hours in fridge.

Cream butter and sugar, add eggs gradually, adding a little flour to prevent curdling if necessary. Blend about 1 cup of the flour through the fruit mixture, then stir in the rest of the flour, mix well. Add ¼ cup sherry in which 1 tsp soda has been dissolved. Mix well.

Bake in moderate oven 1½ to 2 hours.

Joan Crees, Mossman Digest No.3, Dec. '85

DATE: November 1988

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