Rosemary Hill
300g caster sugar
3 eggs
300ml sunflower oil
270g peeled banana’s, mashed
1 teaspn ground cinnamon..extra to decorate
300 g plain flour
1 teaspn bicarbonate of soda
½ teaspn salt
¼ teaspn vanilla extract
100g tinned pineapples, chopped into small pieces
100g shelled pecan nuts/ walnuts, chopped
PLUS extra and whole to decorate
**2 quantities Cream Cheese Frosting **
3X20 cm cake tins
Makes 10-12 big slices
Method
Preheat oven to 170C/325F/Gas 3
Put the sugar, eggs, oil, banana and cinnamon in a bowl. Mix until all ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed.
Pour mixture into the prepared cake tins and smooth over with a palette knife. Bake in preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched. Leave cakes to cool slightly in tins before turning out onto a wire cooling rack completely.
When cakes are cool, put one on cake stand and spread one-quarter of the Cream Cheese Frosting over it with palette knife. Now second cake and then third cake each with filling between. Spread remaining frosting on top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.
**Cream Cheese Frosting**
300g icing sugar, sifted
50g unsalted butter, room temp
125g cream cheese,cold
Beat the icing sugar and butter together in a mixer.
Add cream cheese in one go and beat until it is completely incorporated.
Turn the mixer to medium speed and continue to mix until frosting is light and fluffy, at least 5 minutes.
DO NOT OVERBEAT…it will become runny!
Enjoy!! This is a FAB cake to entertain your friends with....
300g caster sugar
3 eggs
300ml sunflower oil
270g peeled banana’s, mashed
1 teaspn ground cinnamon..extra to decorate
300 g plain flour
1 teaspn bicarbonate of soda
½ teaspn salt
¼ teaspn vanilla extract
100g tinned pineapples, chopped into small pieces
100g shelled pecan nuts/ walnuts, chopped
PLUS extra and whole to decorate
**2 quantities Cream Cheese Frosting **
3X20 cm cake tins
Makes 10-12 big slices
Method
Preheat oven to 170C/325F/Gas 3
Put the sugar, eggs, oil, banana and cinnamon in a bowl. Mix until all ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.
Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed.
Pour mixture into the prepared cake tins and smooth over with a palette knife. Bake in preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched. Leave cakes to cool slightly in tins before turning out onto a wire cooling rack completely.
When cakes are cool, put one on cake stand and spread one-quarter of the Cream Cheese Frosting over it with palette knife. Now second cake and then third cake each with filling between. Spread remaining frosting on top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.
**Cream Cheese Frosting**
300g icing sugar, sifted
50g unsalted butter, room temp
125g cream cheese,cold
Beat the icing sugar and butter together in a mixer.
Add cream cheese in one go and beat until it is completely incorporated.
Turn the mixer to medium speed and continue to mix until frosting is light and fluffy, at least 5 minutes.
DO NOT OVERBEAT…it will become runny!
Enjoy!! This is a FAB cake to entertain your friends with....
