I remember reading about a certain Banana bread company that faced collapse when Cyclone Larry wiped out the banana crop a few years back. What do you do when your core business relies entirely on a foodstuff that has just tripled in price? They invented Pear and Raspberry Bread! It's a reminder not to get too set in your ways when cooking - it's easy to keep making the same thing over and over.
I've dragged out the old brown Margaret Fulton cookbook. It has some fantastic cake recipes, but there are three that are family favourites: Carrot and Pineapple Health Cake (so-called because it has oil instead of butter!), Banana Cake and Spiced Pumpkin Cake. Flicking through the book, there are plenty of other lovely recipes, so I'm going to try some new ones over the next few months. Carrot cake, though, is great to make in winter when carrots are so sweet and tasty. I also have a beautiful hybrid sweet pineapple. I decided use this rather than using the tinned pineapple in the recipe.
so much better than tinned in syrup!
PS - I've finally realised why hybrid pineapples (such as Bethonga) are sold without their leaves. It's so the growers can protect the variety. This makes perfect sense when you think about it, but I'd never thought about it.