Smothered in cream cheese and chopped walnuts, this banana and pineapple spice cake is a Southern favourite.
Cream cheese frosting
Energy 1660kJ | Fat saturated 5.00g |
Fat Total 19.00g | Carbohydrate sugars 36.00g |
Carbohydrate Total 49.00g | Dietary Fibre 2.00g |
Protein 5.00g | Cholesterol 44.00mg |
Sodium 204.77mg |
All nutrition values are per serve.
- Step 1
Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.
- Step 2
Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
- Step 3
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
- Step 4
Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.
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