Hummingbird Cake with Philly Frosting

• 2 1/4 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon mixed spice
• 1 cup oil
• 1 cup drained crushed pineapple
• 1 cup mashed banana
• 3/4 cup brown sugar
• 1/4 cup passion fruit pulp
• 3 x 55g eggs, lightly beaten
• Passionfruit Philly Frosting
• 250g block PHILADELPHIA Cream Cheese, softened
• 1 cup icing sugar
• 1/4 cup passion fruit pulp

1. Sift the flour, bicarbonate of soda, cinnamon and spice into a large bowl.
2. Add the oil, pineapple, banana, sugar, passionfruit pulp and eggs and stir until well combined.
3. Pour into a greased 20cm ring tin.
4. Bake at 180C for 50 - 55 minutes, or until cooked.
5. Allow to cool slightly in tin before removing and cooling on a cake rack.
6. Beat the Philly* and icing sugar until smooth.
7. Stir in the passionfruit pulp.
8. Spread frosting over cooled cade and serve.

flour, bicarbonate of soda, ground cinnamon, mixed spice, oil, pineapple, banana, brown sugar, passion fruit pulp, eggs, frosting, philadelphia cream cheese, icing sugar, passion fruit pulp

Taken from www.kraftrecipes.com/recipes/hummingbird-cake-philly-frosting-102985.aspx (may not work)