the best tropical fruit cake

Pineapple and Banana Cake

2 med bananas, mashed
1/2 cup drained crushed pineapple (save juice)
1 1/4 cup caster sugar
1 2/3 cup self-raising flour
2 tspn ground cinnamon
2/3 cup oil (try rice bran oil)
1/4 cup pineapple juice (from the can of crushed pineapple)
2 organic free range eggs

icing:
250 g cream cheese
1 1/2 cup icing sugar
fresh fruit to decorate (eg mango, pawpaw, pineapple

destructions: Preheat oven to 180. Line 23cm round baking tin with paper. Place bananas, pineapple and sugar in large bowl. Add sifted flour and cinnamon. Stir to combine. Whisk oil, pineapple juice and eggs together and add to banana mixture. Stir till combined and smooth. Pour into prepared timn. Abooth surface and bake 1 hour or until skewer comes out clean.. Leave in tin for 10 mins then turn out on wire rack to cool.

icing: beat cream cheese and icing sugar with electric beaters till smooth.

ref: family oven.com

assembly: cut cake in half horizontally. Spread 1/3 of the icing mixture on bottom of the cake. Spread remainder on top and arrange the fresh tropical fruit to suit.

note: this cake will keep up to 4 days in airtight container. Refrigerate during hot weather

(ref: The Essential Vegetarian Cookbook, 2004)