Tropical Fruit Cake
|All purpose flour||2 3⁄4 Cup (44 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Cinnamon||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Vegetable oil||1 3⁄4 Cup (28 tbs)|
|Canned crushed pineapple||8 Ounce, undrained (1 Can)|
|Chopped bananas||1 1⁄2 Cup (24 tbs) (3 Medium Size)|
|Coarsely chopped cored apple||1 Cup (16 tbs)|
|Flaked coconut||3⁄4 Cup (12 tbs)|
|Chopped nuts||3⁄4 Cup (12 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vanilla||1 Teaspoon (for frosting)|
|Confectioners sugar||3 Cup (48 tbs)|
1. For cake: Line bottoms of 2, 9 x 2-inch round dishes with waxed paper.
2. Blend together dry ingredients in large mixing bowl. Add eggs, oil, and vanilla. Mix only until moistened. Stir in remaining ingredients.
3. For each layer: Pour half of batter in each dish. Cook on Cook Level 7 for 10 1/2 to 13 1/2 minutes, or until top springs back when lightly pressed with finger. Turn quarter-turn halfway through cooking time. Edges may appear slightly moist. Invert on cooling rack. Cool completely. Repeat with remaining layer.
4. For frosting: Combine cream cheese, butter and vanilla in medium mixing bowl. Beat at low speed with electric mixer, until creamy. Gradually add sugar, beating until smooth.
5. Frost cooled cake.