1 ½ cups brown sugar (or white) - 350g
1 cup of sunflower oil
2 cups of cake flour - 280g
½ teaspoon salt
2 teaspoon baking powder
1 teaspoon bicarbonate of soda / baking soda
1 teaspoon cinnamon
2 cups of of grated apple, juice squeezed out
1/½ cups lightly mashed banana (about 4 small- medium)
¾ of a cup walnuts, chopped - plus extra for decoration
100g muscavado sugar or normal brown sugar
80g Nestle Caramel Treat
230g cream cheese
Pre heat the oven to 180 C
Grease and line two 22cm round cake tins, or one large bundt tin.
In an electric mixer, beat the eggs and sugar until light an fluffy (about 4 minutes)
Add the oil and continue to beat.
Sift the flour, salt, baking powder and baking soda into the mixture and briefly mix to incorporate. Remove from the mixer and fold in the chopped fruit and nuts.
Divide the batter evenly between the two tins and bake for about an hour until firm and when a sharp knife is inserted into the middle it comes out clean.tip if the top of the cake is getting too dark but it is not yet baked through, loosely cover it with a piece of tin foil.
Allow the cake to cool on a rack before removing it from the tin.
To make the frosting– beat the sugar, butter and caramel until pale and fluffy. Add the cream cheese and continue beating until the mixture is smooth and the sugar granules have worked out.
Spread a thick layer between the two cooled cakes and sandwich them together. Cover the top, or, the top and sides of the cake with the remaining frosting and decorate with a few extra chopped nuts.