2 Egg whites or replacer
2 c Whole-wheat flour
1 Tin crushed pinapple; complete with juice
1 Mushy banana; any ripeness as long as it isn't green
2 c Dark raisins
2 tb Molasses; or more, to taste
Cinnamon
Nutmeg
Ginger
2 ts Baking powder
Grease 7- to 8" loose bottomed cake tin.
Heat oven to approx 400°F.
Put the flour in a mixing bowl (Don't add the baking powder yet) Add
the pinnapple and its juice (This is why don't add the powder they
react too quickly and all the fiz gets mixed out of the cake and it
comes out a little flatter). Break the banana into chunks and add to
the flour and pinnaple mash the Banana roughly with your mixing spoon,
mix together, add egg whites and enough water to get a thick batter
(very thick or the fruit will sink), add the molasses and spices,
when these are mixed in add the raisins. Then add the baking powder
and as soon as you have it mixed in pour it straight qinto the tin
smooth the surface and put in the oven. You have to be quick with the
baking powder and not mix too much - just enough to get it
distributed, if you spend too long, again you risk all the fizz
getting knocked out of the cake.
Bake for about 40 minutes - its done when a knife stuck into the cake
comes out looking clean. My only trouble with this cake is that it
tends to stick to my rather old and cheep bakeware. This makes a very
moist cake that has been kept for up to a week - it should last longer
but somehow ours never stays around long enough to find out.
