Hummingbird Cake

Hummingbird Cake is such a lovely name. This Hummingbird Cake is moist and tender, No mixer is needed, just two bowls; one for the wet ingredients and one for the dry. Stir the two together and you are done. This cake is similar to a carrot cake, especially when filled and frosted with the ever-popular cream cheese icing.

Prep+Cooktime:1hour 20min

Serves:12

Ingredients:

450g can crushed pineapple in syrup

1 cup (150g)plain flour

1/2 cup (75g) self-raising flour

1/2 teaspoon bicarbonate of soda 

1/2 teaspoon ground cinnamon 

1 cup (200g) firmly packed brown sugar

1/2 cup (45g) desiccated coconut

1 cup mashed banana 

2 eggs, lightly beaten

3/4 cup (180ml) vegetable oil

CREAM CHEESE FROSTING:

60g of cream cheese softened

30g butter

1 teaspoon vanilla essence

1 1/2cup (240g) icing sugar

METHOD;

preheat oven to 180c. Grease 23cm-square cake tin line base with baking parchment.

Drain pineapple over a medium bowl; reserve 1/4 cup (60ml) syrup.

sift flours, soda, spices and sugar into large bowl.stir in pineapple, reserved syrup, coconut, banana, eggs, and oil.pour into prepared tin; Bake about 30 to 50 minutes checking every 6 to 7 mins. stand cake 5 minutes; turn onto wire rack to cool.

spread cold cake with cream cheese frosting. Decorate the cake with fresh flowers, if desired; remove flowers to serve.

CREAM CHEESE FROSTING:

Beat cream cheese, butter and vanilla essence in a small bowl with electric mixer until light and fluffy; gradually beat in icing sugar.

TIP: You will need about 2 large (460g) over-ripe bananas for this recipe!

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