Valentine’s Passion Cake

Posted on February 9, 2012. Filed under: Food, Uncategorized | Tags: , , , , , |

Passion Cake

Around this time of year people are starting to buy rectangle boxes filled with chocolate treats for the person they love.  The month of February is known for Valentine’s Day.   Everyone likes chocolate, and if someone says they don’t, they are lying.  Chocolate is one of those temptations many people crave, resulting in ruined diets after New Year’s resolutions.  Little boxes of chocolate are wonderfully sweet, but at the end of the day they are nothing in comparison to God’s sweet love for us.  Sweet treats cost money at the bakery; but God’s love is free.  It doesn’t cost us anything.  Sweet treats can sometimes be hard to find (like finding Reese’s in Ireland), but God’s love is always easily available, whether we are driving in the car, lying in bed at night or working away from home.  The pleasure of Valentine’s candy only lasts for a little while and then they are gone (well, they might come back on our hips if we eat too much).  God’s love for you never ends, it lasts longer than your favorite dessert.  Enjoy this Passion cake, but remember God’s passionate love is sweeter and more satisfying than any cake or sweet treat! Psalm 36 says “God’s love extends to the heavens, how precious is God’s steadfast love.”


225g (1 3/4 cups) wholemeal self-raising flour (or plain self-raising flour if you prefer)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons mixed spice
A pinch of salt
175g (3/4 cup) soft light brown sugar
1 ripe banana, mashed
175g (2 large carrots) carrots, finely grated
80g (3/4 cup) walnut pieces
50g (1/2 cup) raisins
150ml (1 1/2 cups) sunflower or vegetable oil
3 eggs, beaten
1 teaspoon vanilla extract

For the icing:

300 g (2 cups powdered sugar) icing sugar, sifted
50 g (1/4 cup) unsalted butter, at room tempature
125 g (1/2 cup) cream cheese, cold


  1. Grease an 18 cm(7 inch) deep square cake tin or an 8 by 10 inch pan.  Preheat the oven to 180 °C.
  2. Combine the flour, baking powder, baking soda, spice and salt in a mixing bowl.  Rub in the sugar
  3. Make a well in the centre and stir in the banana, carrots, walnuts, raisins, coconut, oil, eggs and vanilla extract.  Beat well to just combine the ingredients.
  4. Pour the mixture into the prepared tin and make a slight hollow in the centre.  Bake for about 45 minutes with the square tin or 22 minutes with the 8×10 inch pan or until firm and golden.  Test with a skewer.  Remove from the oven and leave in the tin for 10 minutes before transferring to a wire rack to cool.
  5. To make the frosting, beat the icing sugar and butter together until the mixture is well mixed.  Add the cream cheese in one go and beat until it is completely incorporated.  Continue beating for another couple of minutes until it is light and fluffy.

Enjoy this Passion Cake… I guarantee it won’t last long!


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[…] the event, I demonstrated how to make a scrumptious, moist Passion Cake – which is similar to a carrot cake, but with added goodness to make it more rich.  I topped it […]

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