350g self-raising flour
1tsp bicarbonate of soda
2tsp mixed spice
175g light muscovado sugar
4 eggs
200ml vegetable oil
2 bananas, mashed
100g pineapple, very finely chopped
Finely grated zest and juice of 1 orange
100g walnuts, roughly chopped
For the Icing
2 x 200g packs medium-fat soft cheese
200g icing sugar
Orange zest and nutmeg powder to decorate
1. Heat oven to 180oC / 160oC. Butter and line two 20cm sandwich tins. Sift the flour into a large bowl
with the soda, mixed spice and sugar.
2. Whisk the eggs and the oil until smooth. Stir the egg mixture into the flour with the bananas, pineapple,
orange zest and juice and walnuts, mix well. Divide between the prepared tins. Bake for 45 minutes until
risen and firm. Cool for 10 minutes, then remove from the tins, peel off the paper and leave to cool
completely.
3. Beat the soft cheese until smooth. Gradually add the icing sugar to give a smooth frosting. Spread half
the frosting over one cake. Put the other cake on top. Spread over the remaining icing, swirling it with a
palette knife. Decorate with the nutmeg and orange zest.