• 125g butter
• 1 c caster sugar
• 2 eggs
• 1 ½ c self-raising flour
• 1/3 c plain flour
• 170 g can passionfruit pulp (or 5 fresh passionfruit)
• 225 g can pineapple pieces in juice, drained

Preheat the oven to 180 C and line a large loaf tin.  Beat the butter and sugar until pale and creamy, then beat in the eggs one at a time.  Fold in the flours and fruit and spoon into the prepared tin.

Bake for 50 mins or until a skewer comes out clean.

You can then make a syrup using an extra ½ c sugar, ¼ c water and 2 tsp vanilla.  Cook this together in a small saucepan until the sugar is dissolved and then pour over the hot cake.