1 cup oil
1 1/3 cups firmly packed brown sugar
3 eggs
3 cups mashed mamey sapote
½ tsp spice
1 Tbl finely chopped pineapple
120g chopped walnuts or pecans
½ tsp soda
½ cup chopped raisins
2½ cups S.R. flour

30g margarine
1 tsp grated lemon rind
1½ cups icing sugar
80g softened cream cheese
1 Tbl lemon juice

Grease 15 x 25cm loaf tin, line base and grease paper.

Beat oil, sugar, eggs in a small bowl until thick and creamy. Transfer to a large bowl.

Stir in mamey sapote, nuts, raisins and dry ingredients.

Bake 45 mins. in a moderate oven. Cover loosely with foil and bake a further 45 mins. Stand for a few minutes before turning out.

Ice when cold with cream cheese frosting.

Beat all icing ingredients except icing sugar until light and fluffy. Blend in sifted icing sugar and spread over cake.

Chris Gray,
Capricornia Branch Newsletter, Vol 14 No.1

DATE: March 1997

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