Place butter, sugar and dried fruit in
a saucepan.
Drain the can of pineapple.
Add the juice to the saucepan.
Reserve the fruit.
Slowly bring the fruit mixture to the
boil.
Reduce heat and simmer for 15 minutes.
Remove from heat and allow the fruit
mixture to cool completely.
Stir in the egg, both flours,
bicarbonate of soda and reserved pineapple flesh.
Lightly grease a baking tin.
Spoon in the cake mixture.
Bake in a preheated oven for 1 hour,
or until a skewer comes out clean when inserted in the center.
To store - Store the cake in an
airtight container, preferably lined with waxed paper.
Here is a delicious cake packed with
carbohydrate. The fat levels are reasonably high, so you'd need to limit
the number of slices you eat. Fortunately, the cake stores well.
