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Paradise Cake

Serves: 5
Total Calories: 1,587

Ingredients

1 cup vegetable shortening
2 cups sugar
4 eggs, beaten
3 bananas, mashed (by hand, not in a processor)
1 ripe mango or papaya, peeled, seeded, and mashed
2 teaspoons salt
1 teaspoon baking soda
3 teaspoons baking powder
4 cups flour
6 tablespoons sour milk * or cream
2 tablespoons lemon juice
grated lemon peel from 1 lemon
2 cups chopped macadamia nuts
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Topping:
1 (8-ounce) package cream cheese, room temperature
2 cups whipped cream topping
1/2 (6-ounce) can unsweetened pineapple juice
1 cup ground macadamia nut

Directions:

Cream shortening and sugar. Add beaten eggs, bananas, and mango or papaya. Sift salt, baking soda, baking powder, and flour, and add to fruit mixture with milk, lemon juice, rind, and nuts. Mix well and turn into a well-greased Bundt pan. Bake at 350° for one hour. Cool in pan.

*Make sour milk by adding one tablespoon lemon juice to regular milk and mixing.

Topping:
Mix cream cheese and whipped cream topping. Add pineapple juice slowly until reaching a light consistency, about half the can. Top cooled cake with mixture and sprinkle with nuts. May be made a day ahead.

Nutritional Facts:

Serves: 5
Total Calories: 1,587
Calories from Fat: 841

This Paradise Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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