spiced ba­nana and sul­tana cake

Sunday Tasmanian - Tassie Living - - TASTE -

2 cups ( 300g) self- rais­ing flour, sifted 1 tea­spoon bak­ing pow­der, sifted 1 ½ tea­spoons cin­na­mon, sifted 1 tea­spoon ground ginger, sifted ½ tea­spoon mixed spice, sifted 1 ½ cups ( 260g) dark brown sugar 4 eggs 1 tea­spoon vanilla ex­tract 1 cup ( 250ml) sun­flower oil 1 ½ cups mashed ba­nana 1 cup ( 160g) sul­tanas 1 x quan­tity cream cheese ic­ing ( see tips + tricks), to serve Pre­heat oven to 180C. Place the flour, bak­ing pow­der, cin­na­mon, ginger, mixed spice and sugar in a bowl and mix to com­bine.

Place the eggs, vanilla and oil in a bowl and whisk to com­bine. Add the egg mix­ture to the flour mix­ture with the ba­nana, and mix to com­bine. Fold through the sul­tanas and spoon the mix­ture into a lightly greased 20cm x 30cm tin lined with non- stick bak­ing pa­per. Bake for 40- 45 min­utes or un­til cooked when tested with a skewer.

Al­low the cake to stand for 5 min­utes be­fore turn­ing onto a wire rack to cool com­pletely.

Us­ing a palette knife, spread the cooled cake with the cream cheese ic­ing and cut into squares to serve.

Serves 8– 10.

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