A lovely moist loaf to make during the feijoa season. For a great looking loaf, scatter the top with a few extra golden raisins, pushing them gently into the mixture before placing in the oven.
Ingredients
| 150 g | Butter, softened |
| 1 cup | Caster sugar |
| 3 | Large eggs |
| 1 ¼ cups | Plain flour |
| 1 pinch | Salt |
| 1 tsp | Baking powder |
| 1 tsp | Ground cinnamon |
| 1 | Orange, finely grated zest and juice (Main) |
| 2 large | Feijoas, peeled and mashed or chopped (1/2 cup) (Main) |
| ¼ cup | Canned crushed pineapple, drained (Main) |
| ¼ cup | Golden raisins, or sultanas (Main) |
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Directions
- Heat the oven to 180C. Grease a medium-large loaf tin, about 21cm x 11cm x 8cm deep and line with baking paper.
- Beat the butter and caster sugar until pale and creamy. Beat in the eggs, one at a time, beating well between each addition.
- Sift the flour, a pinch of salt, baking powder and cinnamon over the creamed mixture. Carefully fold in a little, then add the orange zest and juice, crushed pineapple, mashed feijoa and raisins. Fold gently until all combined. Place in the loaf tin.
- Place in the oven and bake for 40-45 minutes until firm to the touch. Remove from the oven and cool a little before removing from the tin.
TIP - if the butter mixture curdles after adding the last egg, add 2 tablespoons of the measured flour to the bowl to bring the mixture back. The uncooked mixture should fill three-quarters of the loaf tin.
