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.
FEIJOA SPICE CAKE
- 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
- Preheat oven to 180C. Grease a 20cm round ring tin; line base with baking paper.
- Beat together butter and sugar until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla essence.
- 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.
- Spoon mixture into prepared tin. Bake for 45 minutes or until cake springs back when lightly pressed.
- 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.