February 22, 2008 at 8:10 am Leave a comment


hummingbird cake  


1 cups plain flour
2/3 cup castor sugar
½ tsp bicarbonate of soda
½ tsp ground cinnamon
½ tsp ground ginger
2 eggs, beaten lightly
1/2 cup vegetable oil (canola, corn or safflower)
½ cup chopped pecans or whole sultanas2 mashed overripe bananas1/3 cup  crushed pineapple in syrup
Cream cheese frosting
1 Tbsp butter, softened
50g full fat cream cheese, softened
1 tsp vanilla essence
1 cup icing sugar



 Position oven shelves; preheat oven to 180°C. Grease 18cm round cake pan, line base with baking paper.

Sift flour, soda, spices and sugar into large bowl. Using wooden spoon stir in eggs, oil, nuts or sultanas, banana and pineapple until just combined. Pour into prepared pan.

Bake cake at 180°C about 1 hour. Stand cake 10 minutes then turn onto wire rack; turn cake top-side up to cool.

Spread cold cake with cream cheese frosting.

Cream cheese frosting: Beat butter, cream cheese and essence in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar


Entry filed under: Recipes.

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