TROPICAL FRUIT CAKE II
Ingredients:
100g each mango, pawpaw and bananas
½ cup orange juice
¾ cup sherry
1 cup sugar
5 eggs
250g butter
2 cups plain flour
grated lemon rind
Method:
Dice fruit and soak overnight in ½ cup of orange juice and ½ cup of sherry.
Cream butter and sugar, add eggs one at a time. Sift flour over fruit and mix well, then add to butter mixture, with lemon rind and ¼ cup of sherry.
Use deep 9" round cake tin, bake at 180ºC for two hours.
DATE: January 1989
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