This is a lovely moist cake from another Women’s Weekly cookbook. I use the same recipe to make carrot cake. Just substitute the banana portion for carrot ( Total 3 cups of grated carrot).
- 11/4 cups plain flour
- 1/2 cup self-raising flour
- 1 tsp bicarbonate soda
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped walnuts
- 3 eggs beaten
- 2 cups coarsely grated carrot
- 1 cup mashed banana
- 1 cup vegetable oil
Grease base and side of 24cm round springform tin; line base with baking paper. Preheat oven to moderately slow (170/150 deg C fan forced).
Sift flours, soda, spices and sugar into large bowl. Stir in walnuts, egg, carrot, banana and oil; pour mixture into prepared tin.
Bake about 11/4 hours. Cool in cake tin.
Make cream cheese frosting and ice cake when cold.
Cream Cheese Frosting
- 90g cream cheese
- 90g butter
- 1 cup Icing Sugar
- 1/2 tsp Lemon Juice (optional)
Beat cream cheese and butter until white as possible, gradually beat in icing sugar until fully mixed. Add lemon juice if you wish for a bit of tang.