As many of your know, I sailed a sailboat around the world for 11 1/2 years. During this time I really enjoyed meeting local people and the sailors that were sailing the same general route we were on on the yacht “Rhiannon.” 

It was always an event to arrive into a new harbor or anchorage to see who was there…was it someone we knew, had only spoken to on the HAM radio but never met, or someone new? It was always a very happy “family” reunion.

“Sundance Kid” we met in Australia and then again in the Caribbean. They had a great dessert where the main ingredient is papaya, which is known in the Southern Hemisphere as Paw Paw, so here is Sundance’s Paw Paw Cake!

1/2 Cup Butter                                                                             1 Tsp Salt (Optional)

1 Cup Sugar                                                                                  1/4 Cup Cinnamon

2 Eggs                                                                                            1/4 Tsp Nutmeg

2 Cup Paw Paw (Papaya)                                                          1/4 Tsp Ginger

2 1/2 Cup Flour                                                                            1 Tsp Lemon Juice

2 Tsp Soda                                                                                     1 Cup Raisins (You can substitute Cranberries or other types of fruit)

Cream butter and sugar. Add eggs one at a time and mix well, Add mashed Paw Paw and mix well. Sift flour, soda, salt and spices together and fold into mixture of Paw Paw. Then add raisins and lemon juice.

Bake in a 400 Degree oven for 40 to 50 minutes in a greased and floured in baking dish. The size of the baking dish will determine the height of the finished cake. The bigger the pan the shorter the cake. This also affects how long it takes the center to cook. Our best results are with a 13 by 9 by 2 baking dish. We have also made it in loaf pans for a bread loaf look.

Bake the cake, call some friends over and enjoy! Make it a new traditional cake for celebrations.

FYI, I am just finishing up a whole new update to our cook book “Rhiannon’s Recipes.” Stay tuned!