This recipe comes from my mother’s old recipe book, a collection of hand-written recipes and clippings from magazines. There is nothing to indicate which magazine it has come from and if anyone recognises it, please let me know.



  • 150g butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 cup peeled, chopped feijoas (about 8 feijoas)
  • 2 cups white flour
  • 1 cup wholemeal flour
  • 2 teaspoons baking powder
  • 2 teaspoons mixed spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup warm milk
  • icing sugar, whipped or clotted cream, to serve


  1. Preheat oven to 180C. Grease a 20cm round ring tin; line base with baking paper.
  2. Beat together butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla essence.
  3. Stir feijoas into creamed mixture. In a mixing bowl, combine flours, baking powder and spices. Stir baking soda into warm milk. Fold dry ingredients and milk alternately into creamed mixture.
  4. Spoon mixture into prepared tin. Bake for 45 minutes or until cake springs back when lightly pressed.
  5. Remove cake from oven and let it stand for 10 minutes before turning onto a wire rack to cool. To serve, sprinkle cake with icing sugar. Cut into wedges and accompany with cream.