This cake uses tinned crushed pineapple but a tin of pineapple slices or cubes can be used, unfortunately fresh pineapple wouldn’t work because you need to use the juice from the tin.
The topping is a cream cheese icing and I know recipes always say cakes can’t be frozen with this icing but I find they thaw without any problems. I always slice and freeze my cakes otherwise I’d end up the size of a house.
You will need: 20cm springform tin cake tin buttered and lined – I lined the base and sides.
Ingredients:
200g butter softened
200g light brown sugar
4 large eggs
200g self raising flour
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground mixed spice
225g tin crushed pineapple
1 tsp vanilla extract
zest and juice of 1 lime
For the icing:
200g full fat cream cheese
70g butter, softened
400g icing sugar, sifted
Zest of 1 lime
2 tsp lime juice
- Preheat the oven to 170ºC/Fan 150ºC.
- Add the butter and sugar to a mixing bowl. Beat until light and fluffy.
- Beat the eggs together, add a little at a time to the cake batter.
- Sift together the flour, baking powder and spices. Fold into the cake batter.
- Stir in the pineapple, pineapple juice, lime zest and juice and vanilla extract.
- Pour the cake mixture into the prepared tin. Bake for 30 minutes or until a cocktail stick placed into the cake comes out clean.
- Place the tin on a cooling rack and leave to cool for 15 minutes. Remove the cake from the tin and place on the rack to cool completely.
To make the icing:
- Beat the cream cheese and butter together until light and fluffy.
- Add the sifted icing sugar a little at a time otherwise you will end up with icing sugar all over the kitchen, beat until smooth. Add the lime juice and beat again.
- Spread over the cooled cake and decorate with the zest of a lime.
