Passion cake with nutty cream cheese

  • Total Time

    1h 15m
    • Prep Time

      25m
    • Bake Time

      50m
  • Makes

    1


If you like carrot cake, you will love this passion cake full of fruit and nuts.  Any leftover cake should be kept somewhere cool or refrigerated.

Method

  1. Pre-heat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line a 24cm springform (deep) circular cake tin.

  2. Mix the flour, muscovado sugar and cinnamon in a bowl then gently stir in the eggs and oil.

  3. Add the bananas, carrots, demerara sugar, walnuts and raisins folding in gently.

  4. Spoon the mixture into the cake tin, smoothing the surface. Bake for 45 – 50 minutes or until skewer inserted into the middle comes out clean.

  5. Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.

  6. For the icing, place the butter, cream cheese, mascarpone, vanilla and icing sugar in a food mixer and beat until smooth (or do by hand, beating rapidly until thick and smooth).

  7. Cover the cake with the icing and then scatter over the nuts.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Absolutely gorgeous cake. Beautifully moist and full of flavour. It has now become a family and friends favourite. I only use half the amount of icing though, which is enough for us. I've even made it into individual muffin cakes, which went down well. Very delicious and very easy.

  2. 1 star rating

    This recipe is totally wrong!!! 😕 For goodness sake I couldn't find my usual recipe I always use but I know it should have baking powder in it but didn't know how much so proceeded according to this recipe. The baking tin is far too big!!! I always usually use an 8inch tin- 24cm is massive! The mixture was stiff and not least able to spread into tin! The result is something resembling a crumble - I'm very disappointed and have wasted a lot of ingredients!!! 😕

  3. 5 star rating

    Lovey cake made it to day the family liked it

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