170g sugar
170g butter
225g self raising flour
2 eggs
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.

From: Recipes for Exotic Fruit and Vegetables of the Northern Territory

DATE: August 1997

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