Pecan Passioncake With Cream Cheese Frosting (New Zealand) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from Jo Seagar's New Zealand Country Cookbook. I haven't tried it yet. It sounds kind of like a carrot cake, but...I dunno. The picture doesn't really look like one from the States. It has more fruit and nuts in it than it does flour. It looks and sounds delicious. In the picture, it shows the frosting only going down half the side of the cake. Ingredients:
2 cups sugar |
4 eggs |
1 1/4 cups oil |
225 g crushed pineapple, drained |
1 cup chopped pecans (or walnuts) |
2 cups flour |
2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
2 teaspoons cinnamon |
1 teaspoon salt |
2 cups grated carrots |
1/2 cup raisins (she said sultanas) |
250 g cheese cheese, softened |
100 g butter, softened |
3 cups confectioners' sugar |
1 teaspoon vanilla (or essence) or 1 teaspoon butterscotch extract (or essence) |
chopped pecans, to decorate |
Directions:
1. Beat eggs and sugar until creamy. Add oil and mix well. Stir in pineapple and nuts. Stir in all dry things, followed by carrots and raisins. Pour into a 23 cm (9 inch) deep greased and paper-lined cake tin.
2. Bake at 180 degrees Celsius (350 F.) for 40-45 minutes until firm and cooked in the center. Test by inserting a skewer; it should come out clean. Rest in tin for 10 minutes, then remove and cool on wire rack. Frost when completely cool.
3. FROSTING: Beat everything together until fluffy and creamy. Spread over top and down sides of cake. Decorate with chopped pecans.
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