INGREDIENTS:2 cups all-purpose flour
1 cup granulated sugar
2 tsp. cinnamon
½ tsp. baking soda
1 tsp. salt
3/4 cup vegetable oil
2 ½ Tbsp. vanilla
one lemon, zest only
3 whole eggs, beaten
1 cup chopped, ripe papaya
1 cup California raisins
¼ cup chopped macadamia nuts
½ cup shredded coconut DIRECTIONS:Preheat oven to 325°F. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl. Mix in vegetable oil, vanilla, lemon zest and eggs until well-blended. Stir in papaya, raisins, macadamia nuts, and shredded coconut. Spread mixture in a greased, 9” cake pan. Bake at 325°F for 1 hour or until pick inserted in middle comes out clean. Cool for at least 25-30 minutes before serving. SERVINGS:1 cake From: PHOTO CREDIT:Photo Credit: CALIFORNIA RAISIN MARKETING BOARD