Recipes:

Mothers Day Cake

Method:

Ingredients:

1. Preheat oven at 175°C, gas mark 3, 330°F.

2. Mix together in a bowl the Fruisana, wheat flour and baking powder, cinnamon and ginger..

3. Mash the bananas with a fork and mix them together with the chopped pineapple and juice into the flour mix.

4.Whisk margarine and eggs lightly together and pour into the mixture. Beat quickly until smooth.

5. Butter a 22cm baking tin and breadcrumb it. Pour the dough into the tin and spread evenly.

6. Bake in the lower part of the oven for approximately 40 minutes or until golden brown. The cake should spring back when lightly pressed with a finger. Leave to cool for a few moments and then turn out.

7. Whisk the cream cheese together with the curd cheese and Fruisana until light and fluffy.

8. Strain the juices from the pineapple and reserve. Add pineapple to the mixture.

9. Cut the cake in half. At this stage, if preferred, moisten with a little pineapple juice, then spread one half of the cake with the filling.

10. Cut one or two bananas into slices. Pour the reserved pineapple juice over the bananas to prevent them from discolouring. Then place half of the bananas on top of the filling.

11. Sandwich cake together and place the rest of the filling on top.

12. Decorate with the rest of the banana slices, cape gooseberries or pineapple slithers.

Note: Other fruits can be used in the filling or as decoration.

Serves 10:

For the Cake:

150g Fruisana Fruit Sugar
338g Wheat flour
2 tsp Baking powder
1 tsp Cinnamon
1 tsp Ground ginger
2 Bananas
1 Small tin (227g) chopped pineapple
75g margarine (melted)
2 Eggs

For buttering the baking tin:

Margarine and breadcrumbs

Filling and icing:

1 Small tin (227g) chopped pineapple
200g Natural or fruit flavoured cream cheese
1 Tub (250g) curd cheese
38g Fruisana Fruit Sugar
1/2 Bananas
Cape Gooseberries or pineapple slithers for decoration