A beautiful old-fashioned favourite! This Hummingbird Cake is wonderfully moist, lightly spiced and packed with banana, pineapple and crunchy pecans or walnuts. Finished with a smooth cream cheese frosting, it is a classic bake that never goes out of style.
Hummingbird Cake
Rated 5.0 stars by 1 users
Category
dessert, sweets
Servings
8-10
Prep Time
15 minutes
Cook Time
1 hour
A beautiful old-fashioned favourite! This hummingbird cake is wonderfully moist, lightly spiced and packed with banana, pineapple and crunchy pecans or walnuts. Finished with a smooth cream cheese frosting, it is a classic cake that never goes out of fashion!
Ingredients
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1½ cups plain flour
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1 cup caster sugar
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½ teaspoon ground cinnamon
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½ teaspoon bicarbonate of soda
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3 eggs, lightly beaten
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¾ cup oil
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¾ cup chopped pecans or walnuts
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2 cups mashed over-ripe bananas
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½ cup undrained crushed pineapple in heavy syrup
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60g cream cheese, softened
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30g butter
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1 teaspoon vanilla essence
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1½ cups icing sugar
Cake
Cream Cheese Icing
Directions
Cake
Preheat oven to 180 degrees Celsius and lightly grease a 23cm square cake pan. Line the base with baking paper.
Sift the flour, sugar, cinnamon and bicarbonate of soda into a large bowl.
Stir in the eggs, oil, chopped nuts, mashed banana and crushed pineapple. Mix until just combined.
Pour mixture into the prepared pan and smooth the top.
Bake for approximately 1 hour, or until cooked through and golden on top.
Allow cake to cool in the pan for 10 minutes before turning onto a wire rack to cool completely.
Cream Cheese Icing
Beat the cream cheese, butter and vanilla together until light and fluffy.
Gradually beat in the sifted icing sugar until smooth and creamy.
Spread over the cooled cake before slicing and serving. Enjoy!
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