Ingredients for the cake:

1 ¼  cups self-raising flour

1 ¼ cups Billington’s Light Brown Muscovado Sugar

½ teaspoon salt

¼ teaspoon mixed spice or cinnamon

2 medium eggs, beaten

1 cup oil (corn or sunflower)

1 teaspoon vanilla essence or 2-3 drops vanilla extract

1 cup crushed pineapple with juice

2 small ripe bananas, mashed

Ingredients for the topping:

1 stick butter

1 teaspoon vanilla essence or 2-3 drops vanilla extract

¾ cup cream cheese – full fat

1 ¼ cups Wholesome Sweeteners Organic Powdered Sugar, sieved

To make the cake, mix the dry ingredients together, add the oil, vanilla, pineapple and mashed bananas and carry on mixing to a batter.  Pour into two greased and lined round cake tins (8”) and bake for 30-35 minutes at 350 degrees F.

For the topping, cream butter and cream cheese together with the vanilla, add the sieved powdered sugar a little at a time.  Spread on each layer.  Feather top and edges if desired.  Decorate with flowers (optional).