This is a moist and long-lasting cake that you can prepare ahead of time, a perfectly sweet treat for larger families.

Ingredients

• 1 x 432 g Rhodes Quality Pineapple Crush in Light Syrup
• 500 ml (2 cups) cake flour
• 5 ml (1 tsp) bicarbonate of soda
• 10 ml (2 tsp) baking powder
• 10 ml (2 tsp) ground cinnamon
• 1 ml (¼ tsp) salt
• 500 ml (2 cups) sugar
• 100 g (½ cup) chopped walnuts, divided
• 2 large eggs
• 5 ml (1 tsp) vanilla essence

Cream cheese icing:

• 80 g butter
• 175 g plain cream cheese
• 500 ml (2 C) icing sugar, sifted
• 30-45 ml (3 Tbsp) Rhodes Quality Orange 100% Fruit Juice Blend

To serve: cream or custard, puree 1 x 410g can Rhodes Quality Apricot Halves.

Method

1. Sift the cake flour, bicarbonate of soda, baking powder and salt into a large bowl. Add the sugar and 50 g (¼ cup) chopped nuts. Add the eggs, vanilla essence, and the entire contents of the can of Rhodes Quality Pineapple Crush. Beat well for 3-4 minutes.
2. Pour the batter into a baking sheet that has been sprayed with non-stick spray. Bake in an oven preheated to 180° C for 35 minutes or until a wooden skewer inserted into the centre of the cake comes out clean. Cool.
3. ream the butter until pale and creamy. Add the cream cheese and beat until combined. Add the icing sugar and beat to blend. Adjust the consistency to a thick spread with the Rhodes Quality Orange 100% Fruit Juice Blend.
4. Spread the icing over the cooled cake and decorate with reserved chopped nuts. Slice into squares and serve.