Heny Sison


by Heny Sison*


For the cake:
Weight              Volume
360grams         3cups             BARON ALL-PURPOSE FLOUR, sifted
400grams         2cups             sugar
4grams              1tsp                BAKE BEST BAKING SODA
1gram                 1tsp              ground cinnamon
5grams               1tsp              salt
195grams          3                    large eggs, slightly beaten
375grams         1 ½cups        corn oil
226grams         18-ounce       crushed pineapple, undrained
200grams         2cups            walnuts, chopped
400grams         2cups            chopped ripe bananas
3grams           1 ½tsp             vanilla extract

For the icing:
Icing :
225grams         1cup              MAGNOLIA GOLD BUTTER, unsalted
450grams         2cups             MAGNOLIA CREAM CHEESE, softened
180grams         2cups             confectioners sugar, sifted
2grams           1teaspoon         vanilla extract


1.Preheat the oven to 350F.
2.Grease  three 9-inch round pans with shortening.Line with parchment paper the bottom and sides of the pans.
3.Sift flour, sugar, baking soda, cinnamon and salt three times. Transfer in a large bowl and stir with a wooden spoon until
moistened.(Do not over mix or else the cake will become too tough when baked). Stir in the pineapple, 1 cup of the nuts, bananas and vanilla
4.Divide the batter evenly among the prepared pans.
5.Bake for 25- 30 minutes or until done.Let the cake cool in the pans for 10 minutes, then turn them out onto racks to cool completely.
6.To make the icing: In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and confectioners
sugar on medium speed until light and fluffy. Stir in the vanilla  extract.
7.Place one layer of cake on a cake plate. Spread some icing on top. Place the second layer on top then spread some icing on it.  Top with the
third layer and ice the top and sides of the cake.
8.Sprinkle the remaining nuts on top of the cake.


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