by Heny Sison*
For the cake:
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:
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.