Hummingbird Cake

This ones a yummy one! I’m not the biggest fan of carrot cake, so this cake is the ideal substitute for me. I love bananas and cinnamon (as you may have figured out by now) and pineapple is such as interesting addition to this recipe; it’s so unique.

Using oil rather than butter also makes the cake super moist, allowing it to stay fresh for quite a few days which I love – this gives me time to relax and enjoy a slice a day (or maybe two) – it also means it’s lactose free and I don’t have to worry about using soya butter.

I also really like pecan nuts (I use these for my sticky toffee pudding as well) you can use walnuts instead, but I actually really like the flavour and soft texture pecan nuts add to this cake.

And who doesn’t like a layered cake with cream cheese frosting in between each cake and bite?! Of course you can substitute this for vanilla frosting if you have more of a sweet tooth, but cream cheese definitely complements the flavours in this one so well.

ENJOY!

Hummingbird Cake (serves 10-12) 

300g caster sugar

3 eggs

300ml sunflower oil

270g peeled bananas, mashed

1 tsp cinnamon, plus extra to decorate

300g plain flour

1 tsp bicarbonate of soda

1.2 tsp salt

1/2 tsp vanilla essence

100g tinned pineapple, chopped

100g pecan nuts (or walnuts) chopped, plus extra to decorate

For The Frosting:

600g icing sugar, sifted

100g unsalted butter

250g cream cheese

  1. Preheat the oven to 170 degrees and line three baking tins with greaseproof paper (around 20cm in size)
  2. Put the sugar, eggs, oil, banana and cinnamon in a bowl and beat until all the ingredients are well incorporated.
  3. Slowly add the flour, bicarbonate of soda, salt and vanilla essence, continuing to beat until everything is well mixed
  4. Stir in the chopped pineapple and pecan nuts and pour the mixture into the cake tins
  5. Bake for around 20-25 minutes or until golden brown. Leave the cakes to cool before moving them to a wire rack to cool completely
  6. Meanwhile to make the frosting: Beat the icing sugar and butter together until completely incorporated and then add the cream cheese; beating until frosting is light and fluffy (for around 5 minutes)
  7. When the cakes are cold, place one cake on a plate or cake stand, spreading around ¼ of the Cream Cheese Frosting over with a palette knife
  8. Place a second cake on top and repeat. Finally top the last cake with the remaining frosting, covering the top and sides
  9. Finish with pecan nuts, chopped and whole as well as a sprinkling of cinnamon

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