180g Butter
1 Cup Chelsea Caster Sugar
1/2 Teaspoon Vanilla Essence
1 Cup Plain Flour
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Bicarbonate of Soda
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Allspice
2 Eggs, lightly beaten
1 Cup drained crushed Pineapple
3/4 Cup cooked mashed Pumpkin
1/2 Cup chopped Pecan or Walnuts
1/2 Cup chopped Raisins

ICING:
250g Cream Cheese, room temperature
1 1/2 Cups Chelsea Icing Sugar
2 Teaspoons Lemon Juice
1/2 Teaspoon Vanilla Essence

1 : Beat butter until soft. Add Chelsea Caster Sugar, beating until light and fluffy. Mix in vanilla.
2 : Sift dry ingredients together. Fold into creamed mixture with eggs. Stir in pineapple, pumpkin, pecans and raisins.
3 : Pour into a greased and base-lined deep 20x30cm tin. Bake in a moderate oven for 1 hr or test with a skewer. Allow to cool.

ICING:
1 : Beat cream cheese until smooth. Gradually beat in Chelsea Icing Sugar, lemon juice and vanilla.  Spread over slice. Cut into squares.