Method

Preheat the oven to 160 °C and grease a 20 cm x 10 cm loaf tin. Cream the margarine and the sugar for no longer than three minutes. Sift the salt, spices, baking powder and bicarbonate of soda and mix together with the whole-wheat flour and the oats. Add the eggs one by one with 2 tablespoons of flour mixture to the creamed margarine. Beat for no more than one minute after each egg. Add the rest of the flour mixture and stir into the egg mixture. Squeeze out the juice of the pineapple and discard (or drink!). Fold in the pineapple and apple. Place in the greased loaf tin and bake for 30 to 45 minutes or until skewer comes out clean. Once cool, remove from the tin and serve with figs and dollops of creamed honey.

Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.