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Hummingbird Cake

Whats.Cooking's picture
Ingredients
  Self raising flour 400 Gram
  Caster sugar 400 Gram
  Cinnamon 1 Teaspoon
  Eggs 3 Small
  Grapeseed oil 300 Milliliter
  Canned crushed pineapple 200 Gram (1 Tin, Or Use Drained Pieces And Whizz Them In A Food Processor)
  Pecans 100 Gram, roughly chopped
  Bananas 2 , chopped
  Dried pineapple/Glace pineapple 3 (To Decorate)
  Cream cheese package 600 Gram (3 X 200G Packs)
  Butter 200 Gram, softened
  Icing sugar 6 Tablespoon
Directions

GETTING READY
1. Preheat the oven to 350 degree F or 180 degree C
2. Line, grease and dust three 6- inch deep cake tins.

MAKING
3. In a large mixing bowl, sift together flour and sugar and cinnamon
4. Add the oil and egg and beat into a smooth batter using a wire whisk or a wooden spoon.
5. Fold in the pineapple, pecans and banana.
6. Divide the batter equally among the 3 cake tins.
7. Place the tins on the middle level of the preheated oven and bake the cakes for 25 to 30 minutes until the springy to touch and a skewer comes out clean when inserted in the center of a cake.
8. Remove from oven and invert onto wire racks. Leave to cool.
9. In a bowl, beat cream cheese, butter and icing sugar until smooth and creamy. Keep aside until required.

FINALIZING
10. Place one cake, lining side up on a cake stand or flat platter.
11. Using a palette knife, spread ΒΌ the prepared icing and sandwich with the next layer.
12. Repeat sandwiching 2 more layers.
13. Top the cake with remaining icing and spread evenly.
14. Garnish with pineapple slices.

SERVING
15. Slice at the table.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pineapple
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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