Banana-Pineapple Cake

Banana-Pineapple Cake

Dry Mixture
3 cups flour
1/2 cup sugar
1 tsp salt
1 tsp baking soda
1 tsp cinnamon

In a big bowl, mix all ingredients together.

Wet Mixture
6 egg yolks
1/2 cup corn oil
1 1/2 tsp vanilla
1 cup chopped walnuts
2 cups mashed bananas, overripe
1 8-oz can crushed pineapple, drained

In another bowl, beat 6 egg yolks.  Add corn oil, vanilla, walnuts, bananas, and pineapple.  Make a well with dry mixture.  Add wet mixture and mix well.

Eggwhite Mixture
1 1/4 cups eggwhite
1 cup sugar
1/2 tsp cream of tartar

Beat eggwhite till stiff and add in sugar and cream of tartar.  Fold eggwhite mixture into the cake batter.  Bake in an 8 x 12 greased pan for 35 minutes at 350 F.

Cream Cheese Icing

1 pack (225 gms) cream cheese
1/2 cup softened butter
2 cups powdered sugar
1/2 tbsp vanilla
2 8-oz cans pineapple slices (for garnish)

Using an electric mixer, cream softened butter and cream cheese.  Add powdered sugar and vanilla, and continue beating.  Be careful not to overbeat.

Assembly

Using an offset spatula, spread a generous amout of cream cheese icing on the top and sides of the cake.  Smoothen icing all around the cake.  Drain thoroughly 2 cans of pineapple slices.  Arrange 6 slices on top of the cake.  Fill a pastry bag with icing and decoratively pipe the top and bottom borders.  Cut in half more pineapple slices and apply to the sides of the cake.  Fill in the blank spaces on top with more pineapple slices cut into chunks.  Add the final touches to the cake by placing mini-pineapples, made out of gumpaste and sugar icing, on top in the center of each pineapple slice and on the corners of the cake.

source:  baking press