WHOLE WORLD CAKE

175g/7oz butter or marg. (UK)
175g/7oz brown came sugar (Jamaica)
225g/9oz dried fruit and nuts -

sultanas, raisins (Greece), crystallized pineapple (philippines), dried banana (Windward Islands), Brazil nuts (Brazil), mixed peel (Holy Land), coconut, cherries.
175g/7oz wholewheat flour
1 teaspoon baking powder
50g/2oz oats (Scotland)
1 egg
Enough milk to make a dropping consistency
Chocolate (Ghana) to decorate.

Method.

Combine all the dried ingredients and add the softened margarine with egg and milk.

Bake in a 18cm/7 inch cake tin. Cook at gas mark 4 (180°C 350°F) for approx. 25-30 minutes.

Decorate when cool.

from MARGARET SYMONDS

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page last updated 29 January 2003