INGREDIENTS
CAKE
¾ cup (175g) Clover Mooi River Butter
1 cup (200g) brown sugar
2 eggs, beaten
1½ cups (210g) cake fl our
1 tsp (5ml) salt
1 tsp (5ml) ground cinnamon
¾ tsp (3ml) bicarbonate of soda
¾ tsp (3ml) baking powder
¾ tsp (3ml) mixed spice
1 tsp (5ml) vanilla extract
1 can of crushed pineapple, drained
2 ripe bananas, mashed
½ lemon, finely zested
½ cup (50g) pecan nuts, chopped
CREAM CHEESE ICING
½ cup (125g) smooth cream cheese, softened
¼ cup (60g) Clover Mooi River Butter, softened
2½ cups (325g) icing sugar, sifted
½ lemon, finely zested
1 tsp (5ml) vanilla essence
Method
CAKE
Preheat oven to 170°C and grease a 23cm square cake tin.
Cream the butter and sugar together until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Sift the flour, salt, cinnamon, bicarbonate of soda, baking powder and mixed spice together and add to the butter mixture and combine.
Add the vanilla, pineapple, bananas, lemon zest and pecan nuts and fold all of the ingredients together.
Pour batter into the cake tin and bake for 45–50 minutes or until an inserted skewer comes out clean.
Rest for 5 minutes and transfer to a wire rack to cool.
Once completely cooled, ice the top of the cake with the cream cheese icing and cut into squares to serve.
CREAM CHEESE ICING
Beat cream cheese and butter until smooth.
Gradually add icing sugar and keep beating until light and fluffy.
Stir in lemon zest and vanilla essence.
CLOVER INGREDIENTS USED IN THIS RECIPE
