Ingredients
1/2 cup brown sugar (lightly packed)
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 1/3 cup white sugar
1 cup butter, softened
4 eggs
3 teaspoons vanilla extract
3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 cup milk
1 green pawpaw – peeled, deseeded, cooked and diced
Method
Preheat oven to 350F. Grease and flour and 9×5 loaf pan or a bundt pan.
Mix brown sugar and cinnamon together in a bowl and set aside. (if using walnuts add them to this mixture.)
Beat white sugar and butter together in a bowl using and electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated, then add vanilla extract.
Sift flour and baking powder together in another bowl. Stir into creamed mixture. Add milk to batter and mix until smooth.
Pour half the batter into the prepared pan.
Next add half the pawpaw and half the brown sugar cinnamon mixture. Lightly pat pawpaw into batter.
Pour the remaining batter over pawpaw layer, top with remaining pawpaws and brown sugar/cinnamon mixture. Lightly pat pawpaws into batter, swirl brown sugar mixture through pawpaws using a finger or a spoon.
Bake in the preheated oven 30 to 40 minutes until a toothpick inserted in the centre comes out clean.
You may powder with icing sugar or drizzle with your favourite cream cheese icing.
Pawpaw Bermuda, published in Bermuda in 2019, is available directly through artsmithsbda with free delivery at info@artsmithsbda.com, and at bookstores island-wide
