Rowers Fruit Cake

500gm sultanas or mixed fruit

½ cup sugar

450gm can of crushed pineapple

125gm butter

1 tsp baking soda

2 cups flour

2 tsp baking powder

2 eggs beaten

​Method

Preheat oven to 150`C.

In a large saucepan place the sultanas, sugar, crushed pineapple, butter and baking soda.  Stir gently until it comes to the boil and then leave to cool.

 Sift flour and baking powder and fold into the cooled fruit mix.  Stir in beaten eggs.

 Line a medium sized cake tin.

Bake at 150’C for 50 minutes or until a skewer inserted into the middle of the cake comes out clean.

Leave to cool in the tin.

Mix juice of a lemon and 2 tbsp sugar and pour over the hot cake.

Easily doubled to become two single or one large fruit cake.  Great for hungry rowers!

Birdseed Bars (1)

On baking tray mix together

2 cups rolled oats

1 cup sunflower seeds

1 cup of pumpkin seeds

1 cup sesame seeds

Method

Roast in oven at 180 degrees for 10 - 15 mins (rotating every 5 min) When done add 1 cup of dried fruit.  Can use cranberries or half cranberries and half sultanas.

In a small pot melt together

120g butter

6T golden syrup or honey or mixture of both

8 T raw sugar

Stir as it heats and simmer for 5 mins on a low heat.

Add hot caramel to bird seed mix. Transfer mixture to lined tray and press flat. Let it cool for 3 – 4 hours. Can put chocolate chips on top.​