From my kitchen to yours :: Hummingbird cake

I'm feeling all inspired by the gorgeous week of whether we've been having in Canberra at the moment. I wanted to take a spring themed treat to stitching with the girls. I haven't made this cake in awhile and I felt inspired to head to the kitchen and start baking. It was the perfect spring inspired cake to share with the girls.

Hummingbird cake, if you've never had it before, is a scrumptious, moist cake brimming with ripe bananas, crushed pineapple, scents of cinnamon all topped off with lashings of fresh, cream cheese frosting.

 

Serves- 14-16

Ingredients

 440g crushed pineapple in either juice or syrup

1 cup (150g) self-rasing flour

1/2 cup (75g) plain flour

1/2 tsp bicarbonate of soda

1/2 tsp ground cinnamon

3 large eggs

1/2 cup (125ml) vegetable oil

1 1/2 cups (about 400g) mashed bananas- the riper the better

1 cup (220g) firmly packed brown sugar

2/3 cup chopped pecans Cream Cheese Frosting

1 3/4 cup icing sugar

40g butter

80g cream cheese

2 1/2 tsps lemon juice
Method

Drain the can of crushed pineapple through a strainer into a bowl. Reserve the separated pineapple and juice for later.

Grease and line a 20cm cake pan. Preheat your oven to 180 degrees Celsius.

In a bowl, put self-raising flour, plain flour, bicarbonate of soda and cinnamon. Whisk together.

In a separate bowl place eggs, oil, banana, pecan nuts and brown sugar. Stir until combined.

From the pineapple juice, measure 1/4 cup pineapple juice/syrup and 1/2 cup (110g) crushed pineapple. Save the remaining pineapple and juice for later.

Add the pineapple and juice to the banana and egg mixture. Stir.

Add banana mixture to flour mixture. Gently stir with a whisk until combined.

Pour mixture into prepared cake tin.

Bake cake for 1hr in the middle of the oven, or until a cake skewer is inserted in the centre and comes out clean.

Set aside to allow to cool completely before adding frosting. When cake is cool, spread with a generous amount of icing.

 Cream Cheese Frosting

In a blender or food processor add icing sugar, butter, cream cheese and lemon juice. Mix on medium speed until everything is combined and icing is smooth. Make sure there are no lumps and remember to scrape down the sides a couple of times.

 

 

Make sure you make extras as it's hard to stop at just one slice!

Comments

[Says margaret]

Sounds just yummy,

[Says Heleen Groot]

Have to try it. Just for the name! Thank you!

[Says Noémia]

Huuuuuuummmmm! I can feel from here the good smel and taste!

[Says Janet, wife of Quilter Extraordinaire!]

Oh, no !! Most definitely cup of tea material, it brings back bitter sweet memories of my mum's hummingbird cake- so yummy!!....not sure whether it is the right food for our quilter though but, hey, the pineapple and nuts are healthy!!! Thanks for the memory jogger.... lotsaluv xx

[Says Ondrea]

Yum! But I am way too busy stitching the Wish Quilt. I think I have mastered the frame bit now. Thanks for challenging me.

[Says Hommes Air Max 1-87]

Thank you so very much for your wonderful I Wish Quilt. Me and my sister are making this quilt.

[Says Renton Auto Repair]

This was an easy cake to make and very delicious. The only problem I had was even tho I followed the recipe to the letter, my 3 cakes were only about an inch in thickness. I thought they would be thicker than that. Did I do something wrong? I don't think I did. Anyone have any suggestions as to why this occurred? Next time I think I will double the ingredients to create a much thicker cake...