Preheat the oven at 180°C.

Take two mixing bowls. In first bowl add all the dry ingredients and mix. Take out 1 tsp and keep aside for later use.

In second bowl, add all the wet ingredients and mix until smooth.

Add the wet ingredients to dry ingredients and mix until well combined. Do not over mix.

Take out the pineapple slices from the cans and squeeze out all the water from the pineapples. Break them into chunks.

Wash and drain the raisins and add 1 tsp of the dry ingredients. Mix to coat evenly.

Add raisins, chopped walnuts and pineapples. Stir to mix.

Transfer to a buttered 8-inch pan and bake at 180°C for 20-25 minutes or until toothpick inserted comes out clean. Take the cake out and allow to come to room room temperature before taking out of the pan.

To make the frosting, mix cream cheese, butter, powdered sugar and vanilla essence and beat well until light and fluffy. Add milk to thin out the frosting if you do not prefer thick frosting.

Apply over the cake and enjoy with tea!