• substitute for 2 egg whites
• 2 cups wholewheat flour
• 1 tin crushed pinapple - complete with juice
• 1 mushy banana - any ripeness as long as it isn't green
• 1 scoop dark raisins (about 2 cups I think)
• 2+ tablespoons mollasses (Modify to your own taste)
• spices - 2 or 3 of your favorite cake spices - I use nutmeg, cinnamon and ginger
• 2 spoons of baking powder

Prepare a 7-8 inch loose bottomed cake tin and preheat oven to approx 400.

Put the flour in a mixing bowl (don't add the baking powder yet). Add the pinnapple and its juice. (This is why you don't add the powder: they react too quickly, 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 substitute and enough water to get a thick batter (very thick or the fruit will sink). Add the mollasses 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 into the tin. Smooth the surface and put into 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.

Serves: