This recipe was given to me by my Aunt, from her Mum (my Nanna) and it's another great one to pop in the oven while dinner is on. It is called "Down the Track" Cake because as my Mother and Aunt (and/or Nanna) would see my grandfather heading back to the house for morning tea after a busy morning farming and ploughing fields, they would whip up a double batch of this cake, chocked full of dried fruit and coconut and it would be warm out of the oven by the time my grandfather walked in the house. Just the thing with a hot cup of tea.
It's great to freeze too. Once cooled, I slice it and freeze, ready to pop a slice into the kid's lunch boxes (or have a slice for myself for morning tea). It's usually made with wholemeal flour and not a lot of sugar so quite a healthy cake. I didn't have any wholemeal flour this time but it works perfect well with white flour.
Down the Track Cake
2 cups wholemeal Self Raising flour
2 cups coconut
1 cup chopped dried apricots (I didn't have any so used dates)
1 cup sultanas
2 cups milk
1/2 cup sugar
NB: This recipe makes 2 bar tins. To make only 1 bar cake, halve quantities of all above ingredients, except sugar. Add 1/3 cup sugar.
Mix all ingredients together, lightly and bake in a 175 deg C (160 deg C fan forced oven) for 30 to 40 mins approx or until golden.
Serve warm with butter or freeze until required.