Bhagya

Ingredients:
2 cups feijoas, peeled and roughly chopped (important to measure correctly – 2 cups when peeled and chopped)
1 cup walnut pieces
1 cup sultanas
1 cup sugar
100 grams melted butter
1 egg
1 cup flour
2 teaspoons mixed spice
2 teaspoons baking soda

Method:
Mix feijoas, walnuts, sultanas and sugar together in a large bowl.
Beat egg and butter together and mix into feijoa mixture.
Sift flour, mixed spice and baking soda and add to feijoa mixture. Stir lightly.
Turn into well greased 25cm cake tin or deep ring tin.
Bake 180ºC for 40-45 minutes or until skewer comes out clean.
Cool in tin before turning out.