Hummingbird Cake Recipe
Ingredients
| Self-raising flour 400g | ||
| Golden caster sugar 400g | ||
| Cinnamon | 1 Teaspoon | |
| Eggs | 3 Small | |
| Grapeseed oil | 300 | |
| Tinned crushed pineapple 200g (or use drained pieces and whizz them in a food processor) | ||
| Decans 100g, roughly chopped | ||
| Bananas 2 chopped | ||
| Dried or glace pineapple to decorate | ||
| Cream cheese 3 x 200g packs | ||
| Butter 200g, softened | ||
| Icing Sugar | 6 Tablespoon (FROSTING) | |
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.
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.
Chef
