Perfect mix: pineapple and pumpkin

Woman’s Day Just Desserts,1983 Sydney  

Pineapple Pumpkin Dessert Cake

Cooking time: 40 - 50 minutes; Serves 6 to 8

185g butter; 1 cup sugar; 1 cup plain flour; 1 tsp bicarbonate of soda; ½ tsp baking powder; ½ tsp salt; 1 ½ tsp cinnamon; ½ tsp allspice; 2 eggs; ¾ cup cooked mashed pumpkin; ½ tsp vanilla essence; ½ cup walnuts or pecan nuts; 1 cup drained, crushed pineapple; ½ cup chopped raisins

Pumpkin icing: 1 tsp butter; 1 ½ cups sifted icing sugar; 250g cream cheese; ½ tsp vanilla essence; 2 tsps lemon juice; ¼ cup chopped walnuts or pecan nuts

Preheat oven to moderate (180°C).

Cream butter and sugar together until light and fluffy. Sift all dry ingredients together and stir into butter/margarine mixture alternately with the beaten eggs. Stir in pumpkin, vanilla essence, nuts, pineapple and raisins and mix well. Pour into a well-greased lamington tin. Bake for 40 to 45 minutes, or until a skewer comes out clean.

Cool, then spread with cream-cheese pumpkin icing.

Pumpkin icing: Cream butter, sugar, cream cheese, vanilla essence and lemon juice together until light and fluffy. Mix in nuts and spread over the cooked cake.