220g crushed tinned pineapple (drained)
1 1/4 cups of caster sugar
1 2/3 cups of self raising flour
2 tspns of mixed spice
2/3 cup of oil (I use sunflower)
3 tbspns of pineapple juice
Preheat the over to 180 degrees. Grease an 8 inch round cake tin and line with baking paper. Pop the banana, pineapple and caster sugar into a bowl. Add in sifted flour and mixed spice and stir until combined.
Whisk the oil, pineapple juice and eggs and then pour into the banana mixture. Stir until smooth.
Pour the mixture into the tin and smooth the surface. Bake for 60 minutes or until a skewer inserted into the middle comes out clean. Leave in the tin for 15 minutes and then turn out onto a rack to cool.
60g softened butter
1/2 cup cream cheese, softened
1 1/2 cups of icing sugar
2-3 tspns of lemon juice
Beat the butter and cream cheese using a mixer until smooth. Slowly add in the icing sugar and lemon juice and beat until thick and creamy. Spread over the cake once it has completely cooled.
I like to enjoy a slice (or two) with a cup of tea ... delish!