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60 min
Ingredients
| 1 cup | Golden kumara, cooked (Main) |
| ⅓ cup | Orange juice |
| 200 g | Butter |
| ¾ cup | Brown sugar, lightly packed |
| 2 | Large eggs, lightly beaten |
| 1 ¼ cups | Gluten-free flour mix |
| 1 tsp | Ground cinnamon |
| 1 tsp | Vanilla essence/extract |
| 400 g | Sultanas, or mixed dried fruit |
| ¼ tsp | Almond essence |
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Directions
- Set oven to 180C. Grease and line a deep 20-23cm cake pan.
- Mash kumara and orange juice together.
- Cream butter and sugar, until light. Gradually beat in eggs. Add kumara mixture.
- Sift in baking mix and cinnamon then add dried fruit and essences.
- Mix well. Spoon into tin and smooth top with the back of a spoon.
- Bake for about 1 hour or until a skewer inserted in centre comes out clean.
- Cool in pan. Keep for a day before cutting.
- Can be iced with butter icing.
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