Hummingbird Cake

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.

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Cooling time 2 hours hrs

Total Time 3 hours hrs

Course: Afternoon Tea, Baking, Morning Tea

Ingredients Method

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

Method

 

1. Preheat oven 170 C
2. Grease and line the base and sides with baking paper a 22cm round tin.
3. In a large bowl add undrained pineapple, mashed banana, brown sugar, vegetable oil, eggs, and vanilla.
   
4. Stir well until well combined.
   
5. Sift flour, soda and spice over wet mixture.
   
6. Add two-thirds of the chopped walnuts and stir dry ingredients into wet ingredients until well combined.
   
7. Pour batter into the prepared cake tin, and bake for 50-60 minutes.
   
8. Cool in pan 10 minutes and then on cooling rack.
   

Cream Cheese Icing

1. In a stand mixer or bowl with a hand mixer beat cream cheese and butter until smooth.
2. Add icing sugar and vanilla extract, beat until smooth.
3. Spread Icing over cooled cake and sprinkle with remaining walnuts.