I first made this for a friend whose son is allergic to eggs and dairy. But it’s such a fab cake that I now make it often just for us. Not only is it really nice and pretty healthy (ish), it’s also a great use for all the brown bananas stacked on the inside door of my freezer. When there are so many they fall out and hit me on the foot each time I open the door I know it’s time to make this cake. It goes without saying you can use any dried fruit / nut combination that takes your fancy. This recipe is a Country Women’s Association one so you just know it will work.
2 cups chopped dates or mixed dried fruit of your choice
½ cup chopped glace ginger (I can’t stand glace ginger so I replace it with dried apricots)
½ cup sugar
2 teaspoons bicarbonate soda
110 grams butter or dairy free substitute
2 cups boiling water
2 very ripe bananas, mashed
1 cup crushed pecan nuts
2 cups self raising flour – wholemeal or white
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1. Preheat oven to 170 degrees C and grease and line two cake tins,
2. Place the dried fruit and ginger (if using) in a large bowl along with the sugar, carb soda and butter. Pour over the boiling water, stir briefly and leave aside to cool.
3. When cooled add the bananas, nuts, flour and spices. Mix well.
4. Pour into the cake pans, place in the oven and bake for 30-40 minutes or until done.
5. Cool for 10 minutes in the tins then turn onto a wire rack to cool.
6. The recipe says to serve buttered. The decision is entirely yours.
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