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.
440g crushed pineapple in either juice or syrup
1 cup (150g) self-rasing 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
1 3/4 cup icing sugar
80g cream cheese
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.
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.