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Hummingbird Cake

3 cups plain flour
1 teaspoon each: baking soda, ground ginger
1/2 teaspoon salt
1 cup sugar
1 1/2 cups canola oil
3 eggs, lightly beaten
225g can crushed pineapple, undrained
3 bananas, mashed
1 cup walnuts or nuts of your choice, chopped
1 teaspoon vanilla essence
Cream Cheese Icing: 50g butter
200g cream cheese, softened
1/2 teaspoon vanilla essence
2 cups icing sugar, sifted

Preheat the oven to 180°C. Lightly grease a deep, 23cm round cake pan and line with baking paper.

Sift the flour, baking soda, ginger and salt into a large bowl. Stir in the sugar.Make a well in the centre and add the oil, eggs, pineapple, mashed bananas, chopped nuts and vanilla. Mix until just combined.

Pour the mixture into the prepared pan. Bake for 1 1/2 hours or until risen and golden and a skewer inserted in the centre comes out clean. Leave in the cake pan for 15 minutes before removing to a wire rack to cool.

To make the frosting, cream the butter, cream cheese and vanilla together. Gradually beat in the icing sugar.

Split the cake into 3 or 4 layers. Spread the frosting over each layer and sandwich together. Spread the remainder over the top.
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