A series of "Squishy Fruit" Recipes...

I hate waste. Maybe it is because I was raised by a mother, who in turn was raised by a mother who lived through the Depression and did it tough. Or maybe it's the adding up of the fruit and vege bills, trying to feed four children with healthy foods. Or maybe it's because I need the money for fabric,anyway, whatever the reason, I have a whole pile of recipes that use up "squishy fruit". You know, the kind of fruit that lives in the fruit bowl, untouched as it's no longer in it's prime.Or the kind of fruit that has travelled to school, remained uneaten, and then travelled home again...to live in the fruit bowl, until it's demise. Or the type of fruit that's been used as a bowling ball as the kids couldn't find the actual one that went with the plastic ten-pin bowling set..

Anyway, you get the idea...

So the first recipe is...



APPLE RAISIN CAKE

Ingredients
1 and 3/4 Apples peeled and diced ( the recipe says Granny Smith, I use whatever)
1 cup sugar
1 1/2 cups plain flour
1 teas baking soda
1 teas cinnamon
1/2 teas nutmeg
1/2 teas mixed spice
125 g margarine (my boys are lactose free and this works well with Nuttlex)
1 egg
1/2 cup sticky raisins
1/2 cup chopped walnuts (optional)

Put diced apples in bowl, cover with sugar.Add margarine and eggs, mix. (It may look a little like the margarine isn't mixing in too well. Don't worry, it will work out fine when the flour is added.) Then add spices and raisins (and walnuts, if using). Sift baking soda and flour together. Add to mixture. Cook in square pan (20cm x 20cm) for approx 35-40 min at 180 degree C. It's cooked when it's golden on top and a skewer comes out clean.

This cake is good warm, with custard and icecream, as a dessert. It also lasts well...if it survives that long. To make it look a little nicer, add a dusting of icing sugar...

Have a great week!