• Preheat oven 180°C or 160° C fan assisted butter 1 2l capacity Bundt pan or and line 4 x 15cm (6 inch) cake pans with baking paper
• Sift And whisk flour, bicarbonate of soda, salt, and spices together in a bowl
  175 g of cake flour, 2 tsp bicarbonate of soda, 1 teaspoon mixed spice, 1 teaspoon cinnamon, 1 teaspoon ginger, Pinch of nutmeg, 1/4 tsp salt
• Add brown sugar to a separate bowl and whisk in the eggs one at a time until light and creamy
  200 g brown sugar, 4 extra large eggs
• Add the almond flavoured essence and the vinegar
  1 tsp almond flavoured essence, 1 tsp Apple cider vinegar
• Add pecan and olive oils and mix to ensure a smooth consistency
  60 g pecan nut oil, 90 g delicate olive oil
• Fold in the buttermilk
  65 g buttermilk
• Mix in the flour mixture in 2 batches
• Fold in the fruits and nuts
  250 g Pecan nuts toasted and chopped, 280 g grated carrot, 70 g grated granny Smith apple, 3 slices dried pineapple, 100 g chopped dates
• Dividing mixture equally amongst 4 X 15cm baking pans or pour into 1 x Bundt pan
• Bake for 30 -35 minutes in preheated oven at 180°C or 160° C fan assisted for the 15cm pans or bake for 50 minutes for Bundt pan
• Leave cakes in pans on wire rack for 12 minutes before removing them from the cake pans to cool
• The cakes must be cooled completely before icing

Cream Cheese Icing

• Add the room temperature butter to a bowl and beat on low speed until light and fluffy
  60 g butter
• Add the room temperature cream cheese to the butter mix and beat on low speed until light and fluffy
  165 g cream cheese
• Add the sifted icing sugar and beat to incorporate into light and fluffy cheese and butter mix, now trickle in the milk and lemon juice and zest and continue to beat. If it's a very hot day, place in fridge for 30 minutes to firm up.
  65 g icing sugar, 1 Tbls almond milk, 2 tbls lemon juice and zest of ¼ lemon (optional)

Decorate

• When the cakes are completely cooled place one cake on a plate and cover with ⅓ of the icing. Place the 2nd cake on top and cover with a ⅓ of the icing. Use the balance of the icing on the sides of the cake. Decorate with the gooseberries or blueberries and pineapple slices. Add the coconut balls. A light dusting of gold powder adds to the sunshine theme
  handfull fresh gooseberries or blueberries, 5 slices dried pineapple or fresh pineapple