Dried banana slices provide a point of difference.
Ingredients
| ¾ cup | Demerara sugar |
| ¾ cup | Rice bran oil |
| 3 | Eggs, lightly beaten |
| 1 | Orange, finely grated rind |
| ¼ cup | Orange juice |
| ¼ cup | Raspberry jam |
| 1 ½ cups | High grade flour |
| 1 tsp | Mixed spice |
| 1 tsp | Cinnamon |
| 750 g | Dried fruit, mixed |
| 125 g | Dried banana, coarsely crushed |
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Directions
- Preheat oven to 150C. Line a 20cm square cake pan with baking paper, ensuring paper is 3cm higher that rim of pan.
- Beat sugar and oil until well mixed. Beat in eggs, orange rind, orange juice and jam.
- Sift in flour and spices. Add dried fruit and banana slices and mix.
- Spoon into prepared pan. Smooth top with a wet hand. Bake for 1½ hours or until a skewer inserted in the centre comes out clean.
- If top of cake looks a little brown towards end of cooking, cover loosely with a sheet of baking paper, ensuring it is supported by the paper lining the sides.
- When cool, wrap in foil and store in a cool place.
