My boyfriend’s folks were coming to visit – we needed cake. So I whipped out the beautiful Cakes To Celebrate Love and Life and started the search – something not too rich, but still delicious. And easy wouldn’t hurt either!
The Hummingbird Cake – originating in the American South, it is a rich, fruity cake with cream cheese icing. The core ingredients are chopped nuts, crushed pineapple and mashed banana – perhaps an attractive combination for a hummingbird?!
The cream cheese icing was very rich, and the cake itself is quite rich, so my aim if baking something that wasn’t rich went a little pear-shaped, but it still went down well and was enjoyed by all 🙂
Changes for next time…less butter in the icing and perhaps less oil in the cake batter. And I will probably make it smaller, change the quantities and make only two layers – it was way to big for just the four of us! We couldn’t finish it!
(Adapted from Cakes to Celbrate Love and Life)
- 3 c (420 g) flour
- 2 c (200 g) sugar
- 5 ml bicaronate of soda
- 5 ml cinnamon
- 5 ml salt
- 4 eggs, beaten
- 1 and 1/2 c vegetable oil
- 1 can (400 g) crushed pineapple (with juice)
- 1 c chopped nuts (I used pecan nuts and walnuts, pecan seem to be traditional but you can use whatever you like)
- 2 c (about 6) mashed bananas
- 7.5 ml vanilla essence
- Preheat the oven to 180 °C. Line 3 x 23 cm cake tins with wax wrap and set aside.
- Chop the nuts and mash the bananas and set aside.
- In a large bowl, sift the flour, bicarb, sugar, cinnamon and salt together.
- Add the beaten eggs and oil to the dry ingredients and mix well by hand (No electric beaters required!)
- Add the pineapple, bananas, nuts and vanilla essence and mix well.
- Split the batter between the 3 cake pans and bake for 30 minutes or unitl a knife or cake tester comes out clean.
- Remove from the oven and allow the cakes to cool in the pan for 10 minutes and then turn out and allow to cool completely before icing.
Cream cheese icing
- 1 tub cream cheese (240 g)
- 250 g butter, softened
- 2 c (280 g) icing sugar
- 5 ml vanilla essence
- Beat the cream cheese and butter until light and fluffy.
- Add the icing sugar and beat.
- Add the vanilla essence and beat.
- Put the icing in the fridge for about half an hour to firm up before icing the cake.
No photos of the finished product I’m afraid – my icing attempt is too embarrassing to share 😉