Pineapple Butternut Cake
Pineapple Butternut Cake
- 2 cups (500 g) cubed butternut
- 2¾ cups (375 g) cake flour
- 2½ cups (500 g) white sugar
- 1½ t bicarbonate of soda
- 2 t baking powder
- 1 T ground cinnamon
- ½ t ground cloves
- ½ t ground (or grated fresh) nutmeg
- ¼ t salt
- 1½ cups vegetable oil
- 5 eggs
- 2 t vanilla essence
- 1¼ cups (280 g) crushed pineapple (this is 1 x 400g can, drained of fluid)
- 1½ cups pecan nuts, roughly chopped
Lemon cream-cheese icing
- 500g (2 tubs) smooth cream cheese, at room temperature
- 180g butter, at room temperature
- 1½ cups (200g) icing sugar, sifted
- 2 t vanilla essence
- 1 T lemon juice
- grated zest of ½ lemon
- pecan nuts and lemon zest for decorating
***
- Steam the butternut until soft. Drain, then purée (or mash) until smooth. Set aside to cool.
- Preheat your oven to 180°C. Grease and flour two 23–27cm cake tins.
- Sift together the flour, sugar, bicarbonate of soda, baking powder, spices and salt.
- In a separate large bowl, whisk together the oil, eggs and vanilla essence.
- Gradually beat the flour mixture into the egg mixture.
- Add the butternut purée, pineapple and pecans. Mix well.
- Divide the batter between the prepared tins. Bake for 50–60 minutes, or until a skewer poked into the cake comes out clean. This cake is moist, but make sure it is cooked through.
- Remove from the oven and allow to cool before turning the cakes out onto a wire rack.
- To make the icing, beat together the cream cheese and butter until light and fluffy.
- Beat in the icing sugar, followed by the vanilla essence and lemon juice. Fold in the lemon zest.
- Refrigerate for 20 minutes before using.
- Spread the lemon cream-cheese icing on top of each cooled cake.
- Stack the two cakes (or serve as two single-layer cakes), then decorate with pecan nuts and lemon zest.
- Refrigerate before serving.
***
- To spice things up, add small pieces of candied ginger to the cake decoration.
- Both the cake and the icing freeze well. But freeze separately, storing the cake in plastic and the icing in a sealed tub. When you are ready to serve, allow both to come to room temperature before icing the cake.
https://www.dailymaverick.co.za/article/2021-12-14-tannie-marias-love-advice-and-recipe-column-pineapple-butternut-cake/
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