375 g flour
500 g sugar
1 tspn salt
1 tspn bicarbonate of soda
1 tspn cinnamon or garam marsala
3 eggs, beaten
1.5 cups oil
1.5 tspn vanilla
1 x 250 g can crushed pineapple, undrained
2 cups chopped bananas, the riper the better
Cream cheese icing;
125 g butter
250 g cream cheese
1 tspn vanilla
500 g icing sugar
a little milk if necessary
mango pieces (optional)
fresh flowers to decorate
To make the cake combine the dry ingredients in a mixing bowl. Add the eggs and oil, stirring to amalgamate, but do not beat. Stir in the vanilla, pineapple and bananas.
Spoon the batter into 3 lined and buttered 20-cm cake pans and bake in a preheated oven at 180°C for 25 – 30 minutes until cooked and firm. Cool in the pans for 10 minutes before turning out onto a wire rack.
To make the icing beat together the butter, cream cheese and vanilla until light. Gradually beat in the icing sugar, adding a little milk if absolutely necessary. (I have never needed to use this), and whip until soft and light. This can be made in the processor, but gives a lighter texture when made in the Kenwood.
If using the mango, divide the mix into two and stir the mango into one. Spread this portion between the cake layers, joining them firmly together. Position the cake during this process on it’s serving platter. A glass platter with a stem to raise it above the hoypoloy is nice.
Use the second portion or half of the mix to completely cover the sides and top of the cake generously.
Decorate the top of the cake with some suitably exotic, or at least colourful flowers such as pansies and serve. Keeps very well.