Divine Fruit Passion Cake Recipes

PASSION CAKE

Passion Cake image

Make and share this Passion Cake recipe from Food.com.

Provided by Pink Penguin

Categories Dessert

Time 1h46m

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

375 g unsalted butter, softened
225 g light muscovado sugar
175 g caster sugar
4 eggs
300 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ginger
275 g carrots, grated
100 g walnuts, chopped
125 ml apple juice
2 teaspoons vanilla extract
1 apple, cored & grated
250 g cream cheese, room temperature
10 g unsalted butter, room tempreature
1 tablespoon orange juice
250 g icing sugar
50 g walnuts, chopped
1 orange, zest of

Steps:

Preheat the oven to 160c/gas3. Line the base of a springform 8in cake tin with greaseproof paper. With a electronic whisk cream together the butter both types of sugar until light & fluffy. Beat in the eggs one at a time until well combined.
Sift together all the dry ingredients & using a wooden spoon stir them into the creamed mixture.
In a seperate bowl, combine the carrot, apple & chopped nuts.Stir in the apple juice & vanilla extract, then fold the carrot mixture into the cake mixture.Spoon into the tin & bake in the center of the oven for 1 hour 35 minutes, or until deep golden brown & a stewer inserted into the cake comes out clean.
Meanwhile, to make the frosting , combine the cream cheese, unsalted butter & orange juice together with a wooden spoon. Gradually incorporate the icing sugar into the mixture, beating well until well combined.
Cool the cake on a wire rack, then remove from the tin. Place the cake on a serving plate. Using a palette knife, cover evenly with frosting & sprinkle over the chopped nuts & zest.

Nutrition Facts : Calories 757.7, Fat 43.5, SaturatedFat 22.4, Cholesterol 162.4, Sodium 252.9, Carbohydrate 86.1, Fiber 2.9, Sugar 57.5, Protein 9.4

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