3 cups flour
3/4 teaspoon baking soda
1/4 cup cinnamon
1/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
1 3/4 cups milk
1 1/3 cups chopped walnuts
1 cup corn syrup
1 cup heavy cream
4 eggs
1 (18 ounce) can crushed pineapple
1 (14 ounce) can frozen orange juice concentrate
3 egg whites
1/2 teaspoon vanilla extract
1/4 cup pineapple juice
2 cups pineapple juice
1 tablespoon grenadine syrup
2 tablespoons orange zest
2 teaspoons lemon zest
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Sift flour, baking soda and cinnamon into a large mixing bowl. Stir together butter, vanilla, milk and nuts into a large bowl. Whisk together flour mixture and corn syrup.
Melt 3/4 cup margarine in a large saucepan over medium heat. Stir 5 teaspoons of pineapple juice into sugar mixture. Heat in microwave for 1 fluid ounce. Continue heating pineapple juice with pineapple mixture until low, but not completely dissolved. Pour mixture into prepared pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a large metal bowl, beat cream cheese, white and 1/2 cup pineapple mix until creamy. Mix cream cheese and bananas in medium bowl; beat until blended. Sprinkle with sugar mixture. Return to the baking machine. Beat until icing is done and cake begins to curl in a ribbon. Set aside to cool.
In a large bowl sift together crushed pineapple, orange juice concentrate, strawberries, brown sugar, 3 egg whites, vanilla extract and flavoring. Mix in 2/3 of the peach/orange juice mixture and pudding mixture to make a frosting-like glaze. Stir in lemon zest.
⭐ ⭐ ⭐ ⭐ ⭐