Ingredients:to make a 2lb cake
1 large banana
4 oz / 100g grated carrot or apple
3 large eggs
5 oz / 125g butter or margarine
5 oz / 125g sugar
8 oz / 225g
1 tsp / 4g bicarbonate of soda
½ tsp / 2g cream of tartar
6 oz / 150g currants
6 oz / 150g sultanas
2 oz / 50g glacé cherries
2 oz / 50g fine chopped peel
1oz / 25g ground almonds
grated rind one small orange and one small lemon
2 oz / 50g whole blanched almonds
Beat the banana / apple / sweet chestnut / tofu to a smoothpureé with the egg. This is best done in a liquidiser.
Beat together the butter and sugar.
Beat the pureé gradually into the creamed mixture.
In a separate bowl sieve together the flours and bicarbonate ofsoda, cream of tartar and mix before adding the ground almonds.
In a separate bowl mix together the currants, sultanas, mixed peel,grated rind and glacé cherries .
Fold the flour gently into the creamed mixture.
Gently fold the fruit into the cake mixture.
Immediately spoon the mixture gently into a deep 8 inch / 20cmcake tin lined with non-stick baking parchment.
Smooth the top and place the blanched almonds on top to decorate.Do not push these into the mixture.
gas mark 3 325°F 160°C
Bake for 1½ to 2 hours or gas mark 2 for 2 to 2 ½hours
Let the cake cool before turning it out onto a wire tray.
Store in an airtight tin.This cake keeps well.
use chopped dates or dried apricots in place of the cherries.
use 4 oz / 100g prunes in place of the banana.