MAKES 2 CAKES PREP AND COOK TIME 1 HOUR 5 MINUTES (+ COOLING TIME) 440g can crushed pineapple, in juice 6 medium (1kg) very ripe bananas, mashed 250g butter, melted 4 eggs, beaten lightly 3 teaspoons vanilla extract 2 cups (400g) firmly packed brown sugar 2 cups (200g) walnut pieces 3 cups (450g) self-raising flour 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg CREAM CHEESE FROSTING 250g cream cheese, softened 125g butter, softened 3½ cups (450g) icing sugar mixture 2 teaspoons finely grated lemon rind
1 Preheat oven to 170°C (150°C fan-forced). Grease two deep 18cm round cake pans; line bases and sides with baking paper. 2 Drain pineapple; reserve ⅓ cup (80ml) of juice. Place the mashed banana and pineapple into a large bowl. Add the butter, eggs, 2 teaspoons of vanilla and sugar; combine thoroughly. Stir in the walnuts, then the flour, cinnamon and nutmeg. Stir in reserved pineapple juice. Divide mixture between cake pans. 3 Bake cakes for about 1 hour 10 minutes or until risen, dark golden and coming away from the side of the pans. A skewer inserted into the centre will come out clean, but this is a moist cake. Leave in the pan for 10 minutes before turning, top-side up, onto a wire rack to cool. 4 CREAM CHEESE FROSTING Beat the cream cheese, butter, remaining vanilla and rind in a bowl with an electric mixer until smooth. Gradually beat in icing sugar until light and fluffy. 5 Ice cakes generously with the Cream Cheese Frosting. Iced cakes suitable to freeze. Butter suitable to microwave.