Mexican Pineapple Wedding Cake

This easy to make enjoyable moist tropical cake with pineapple and pecan is a great sweet slice for afternoon tea.

Ingredients make 16 slices

320 g plain flour

2 tsp bicarbonate of soda

2 eggs (100g)

400 g caster sugar

1 can crushed pineapple with juice (450g)

140 g chopped pecan

Frosting

250 g cream cheese

250 g powdered sugar

125 g unsalted butter

1 tsp vanilla extract

Method

Preheat oven to 160ºC normal bake. Sift flour and soda into a bowl. Whisk eggs and sugar lightly in another bowl. Add pineapple with juice and pecan, mix until combined. Add flour mixture and blend evenly. Pour mixture evenly into a greased and baking paper lined 28 x 18 cm cake tin. Bake in the oven for approx. 45 minutes. Allow cooling before turning upside down on a plate. Allow cooling in the fridge for 1 hour. Place cream cheese, sugar, butter and vanilla in a bowl. Whisk for approx. 5 minutes until light and smooth with an electrical mixer. Spread evenly on top of the cake and cut into slices.

Note: You can add toasted chopped pecan in the frosting or sprinkled on top.