Hummingbird Cake

18 Feb Hummingbird Cake

This moist and rich cake is perfect for this time of the year where the pineapples are super juicy and sweet. I think this cake will be a new family favourite for afternoon tea. The traditional cake has a cream cheese frosting and filling, but I think next time I will try a pineapple compote for the filling and the cream cheese frosting. 

Ingredients:

Cake:

3 cups flour

2 1/4 cups sugar

1 teaspoon cinnamon

1 teaspoon salt

1 teaspoon baking soda

3 eggs

1 1/2 cup oil

2 teaspoon vanilla

2 cups chopped fresh pineapple

2 cups smash banana (3 bananas approx)

3/4 cups chopped pecans

Frosting:

2 package cream cheese at room temperature

1 cup unsalted butter

2 cups powdered sugar

1 teaspoon vanilla

Decoration:

pecan halves

Slice pineapple

Prep:

1. Preheat the oven at 180ºC. Grease and flour two 22cm round moulds. Cut parchment paper to put on the bottom. 
2. Mix flour, sugar, cinnamon, salt, baking powder in a large bowl. In a separate container whisk the three eggs and pour them into the flour mixture. Add the oil and vanilla and mix them together. Incorporate the bananas, pineapples and pecans and mix them well. 
3. Divide the mixture between the moulds and take them to the oven for approximately 1 hour or until a toothpick comes clean. 
4. Leave the cake rest for 20 minutes and take them out of the mould. Let them rest for 1 hour before frosting, otherwise, the frosting will melt. 
5. Prepare the frosting mixing the cream cheese, butter, powdered sugar and vanilla. Fill and frost the cakes. 
6. Decorate the cake with some pecan halves and slice pineapples and some frosting pipping. Enjoy with a cup of tea or coffee.