Baking
Hummingbird Cake
01
May
May
There are a few variations of Hummingbird cakes but this is mine which I found in a magazine many years ago, it is lovely and moist and keeps well and also freezes.
I love it when a baking recipe is easy and quick to make requiring only a spoon to mix the batter and this is that type of recipe.
Hummingbird cake is essentially a tropical cake and mine is packed with banana and pineapple and I usually ice it with a vanilla Cream Cheese Icing, but it could also just be dusted with some icing sugar or a plain lemon icing sprinkled with coconut.
Hummingbird Cake
A tropical cake made with banana and pineapple.
Ingredients
- 2 Cups Self Raising Flour
- 1/2 tsp Bicarbonate Soda
- 1 tsp Mixed Spice
- 1 Cup Brown Sugar
- 2 Eggs
- 1 Cup Mashed banana, approximately 2-3 Bananas
- 1/4 Cup Vegetable Oil
- 1 tsp Vanilla Extract
- 440 gm Can Crushed Pineapple, undrained
- 1/2 Cup Chopped walnuts
Cream Cheese Icing
- 250 gm Cream Cheese, softened and chopped
- 180 gm Butter, softened and chopped
- 250-300 gm Icing Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven 170 C
- Grease and line the base and sides with baking paper a 22cm round tin.
- In a large bowl add undrained pineapple, mashed banana, brown sugar, vegetable oil, eggs, and vanilla.
- Stir well until well combined.
- Sift flour, soda and spice over wet mixture.
- Add two-thirds of the chopped walnuts and stir dry ingredients into wet ingredients until well combined.
- Pour batter into the prepared cake tin, and bake for 50-60 minutes.
- Cool in pan 10 minutes and then on cooling rack.
Cream Cheese Icing
- In a stand mixer or bowl with a hand mixer beat cream cheese and butter until smooth.
- Add icing sugar and vanilla extract, beat until smooth.
- Spread Icing over cooled cake and sprinkle with remaining walnuts.
