Hummingbird cake

Hummingbird cakeHere’s another recipe out of the same book I got the cinnamon teacake recipe – and this one’s a winner too…

 

Hummingbird cake

  •  440g can crushed pineapple in syrup
  • 1 cup plain flour
  • ½ cup SR flour
  • ½ tsp bi-carb soda
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 cup firmly packed brown sugar
  • ½ cup desiccated coconut
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • ¾ cup vegetable oil

Cream cheese frosting

  •  30g butter, softened
  • 60g cream cheese, softened
  • 1 tsp vanilla
  • 1 ½ cups icing sugar

Preheat oven to 180°C.  Grease a deep 20cm square cake pan; line base with baking paper.  Drain pineapple over medium bowl, pressing with back of spoon to drain.  Reserve ¼ cup of the liquid.  Sift flours, bi-carb soda, spices and sugar into a large bowl.  Stir in pineapple, syrup, coconut, banana, egg and oil.  Pour into prepared pan.  Bake for about 40mins.  Stand cake in pan for 5mins before turning out onto a wire rack to cool.   Spread cold cake with frosting.

Cream cheese frosting – Beat butter, cream cheese and vanilla until light and fluffy.  Gradually beat in icing sugar.

 

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