Papaya Nut Cake

 Ingredients:

4 oz (113 g) butter

8 oz (227 g) granulated sugar

4 oz (113 g) dark brown sugar

3 eggs

1 tsp vanilla essence

½ tsp almond essence

6 oz (168 g) walnuts, chopped, plus extra for decorating

1 lb (454 g) hard yellow papaya (papaw), grated

1 small soft ripe papaya (papaw), mashed

14 oz (396 g) plain flour

4 ½ tsp baking powder

1/8 tsp mixed spice

2 tbsp dark molasses

1 tsp baking soda

2 tbsp vegetable oil

1 tsp cinnamon

Preparation

Cream butter and sugars until light.Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond essence, nuts and shredded and mashed papaya.

Sieve the flour, baking powder and mixed spice together and gradually add to the egg mixture to make a stiff batter. Combine the molasses, baking soda, oil and cinnamon with 1 tablespoon water. 

Gently fold into the cake batter. Pour into a 9 x 9 x 1 ¾ -inch (22.5 x 22.5 x 4-cm) cake pan. Sprinkle some chopped walnuts over the top. Bake at 350°F for 50 minutes. 

 

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