Tropical fruit cake recipe
Tropical fruit cake with cream cheese icing This tropical fruit cake brings you a taste of the Caribbean. Tropical fruit and coconut frosting keep it deliciously moist. 250g/9oz plain flour2 tsp baking powder1 tsp salt1 tsp bicarbonate of soda150g/6oz light brown sugar50g/2oz walnuts, shells removed220g/8oz canned pineapple slices, choppedhandful sultanas2 ripe bananas, mashed 1 passion fruit, pulp only150g/5oz carrots, grated 150ml/5fl oz corn oil3 free-range eggs 250g/9oz plain flour 2 tsp baking powder 1 tsp salt 1 tsp bicarbonate of soda 150g/6oz light brown sugar 50g/2oz walnuts, shells removed 220g/8oz canned pineapple slices, chopped handful sultanas 2 ripe bananas, mashed 1 passion fruit, pulp only 150g/5oz carrots, grated 150ml/5fl oz corn oil 3 free-range eggs 125g/4oz butter, softened, plus extra for greasing225g/8oz cream cheese450g/1lb icing sugar1 tsp vanilla extract100g/3½oz creamed coconut, grated50g/2oz crushed pecans, to decorate 125g/4oz butter, softened, plus extra for greasing 225g/8oz cream cheese 450g/1lb icing sugar 1 tsp vanilla extract 100g/3½oz creamed coconut, grated 50g/2oz crushed pecans, to decorate Method Preheat the oven to 160C/320F/Gas 2.Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well.Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil.Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again.Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Preheat the oven to 160C/320F/Gas 2. Preheat the oven to 160C/320F/Gas 2. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Sift the flour, baking powder, salt and bicarbonate of soda into a bowl and mix well. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Add the sugar, walnuts, pineapple, sultanas, mashed banana, passion fruit pulp, grated carrot, oil and eggs and mix well to completely combine. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours, or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much, cover with a circle of kitchen foil. Remove from the oven when ready and allow to cool on a wire rack. Remove from the oven when ready and allow to cool on a wire rack. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. For the icing, beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices. Once the cake is cool, remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices.