The second time I made it, I thought I accidentally doubled the butter quantity, and so to correct it, I doubled the rest of the cake part of the recipe, thus making a cake with half the ratio of fruit than the first time. I thought that actually worked better, so I tried it again that way, figuring out on the next attempt that I hadn’t in fact doubled the butter at all.
I’ve made it a few times as we’ve got lots of Feijoas growing in our garden.
To save me having to remember what I did for the altered version of the recipe, I’ve recreated it here, and provided non-US measurements too.
- 300g / 2 cups peeled and roughly chopped Feijoas
- 100g / 1 cup walnut pieces
- 200g / 1 cup sultanas
- 200g / 1 cup Caster Sugar
- 100g Butter, melted
- 2 eggs
- 250g / 2 cups Plain Flour
- 2 teaspoons mixed spice
- 2 teaspoons baking soda
- Mix feijoas, walnuts, sultanas and sugar together in a large bowl.
- Beat egg and butter together and mix into feijoa mixture.
- Sift flour, mixed spice and baking soda and add to feijoa mixture. Stir lightly.
- Turn into well greased 25cm cake tin or deep ring tin.
- Bake 180°C for 40-45 minutes or until skewer comes out clean.
- Cool in tin before turning out.