Cootamundra Cake  

1 x 8cm enamel mug* of wholemeal self-raising flour
1 x 8cm enamel mug of Qualabert IndigiScran wattle seed flour
1/2 x 8cm enamel mug of butter
1/2 x 8cm enamel mug of raw sugar
1 x 8cm enamel mug of dairy or soya milk
2 x teaspoons of ground cinnamon
1 x tablespoon of bush honey e.g. red gum or leatherwood
100g x crushed walnuts or pecan nuts
200g x raisins
2 x very large eggs (or three smaller ones)
1 x heaped teaspoon of bicarbonate of soda
1 x pinch of salt

Sift together both flours, sugar, salt and cinnamon in a large mixing bowl. Warm and rub in butter. Mix in dried fruit and nuts. Mix in well beaten eggs. Bring milk and honey to the boil in a quart billy, rapidly stir in bicarbonate of soda, and beat into the mixture. Pour into papered loaf tins and bake in the centre of a 160'C - 180'C oven for 75 mins. This mixture will be sufficient for 2 medium loaf tins.

*8cm enamel mug is about 350mL


© 2006 Qualabert IndigiScran Wattle Seed Flour