Page 390 - CMC Recipe Book

Method
Add water and oil to the muffin mix in mixer bowl and beat for 5 minutes.
Add cinnamon.
Mash bananas and finely chop pineapple, add to the mixer bowl.
In a jug beat oil, eggs and vanilla extract. Pour into mixer bowl.
Mix on low until all ingredients are combined and mixture is smooth.
Grease a deep tart tin and line with parchment, pour mixture into tin.
Bake in low oven Gas 2/160°c for 35-40 minutes until risen, golden and springy to touch.
Run a knife around the edge of the tin to loosen cake, leave for 10 minutes then turn out onto cooling rack.
Beat Icing sugar and margarine together until light and fluffy, add milk if mixture is too stiff.
When cake is completely cool spread buttercream evenly over the top and decorate with crushed digestive biscuits.