Pecan Passioncake With Cream Cheese Frosting (New Zealand)
- Ready In:
- 1hr
- Ingredients:
- 17
- Yields:
-
1 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)
-
Frosting
- 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
- 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.
- 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.
- FROSTING: Beat everything together until fluffy and creamy. Spread over top and down sides of cake. Decorate with chopped pecans.
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Reviews
RECIPE SUBMITTED BY
Debbie R.
United States