Hummingbird cake recipe
Hummingbird Cake recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|375 g||plain flour|
|250 g||caster sugar|
|1 tsp||bicarbonate of soda|
|250 g||pecans, chopped|
|375 ml||vegetable oil|
|1 ½ tsp||vanilla extract|
|250 g||pineapple, crushed|
|3 large||ripe bananas, peeled and mashed|
|For the topping:|
|125 g||cream cheese|
|60 g||unsalted butter|
|1 tsp||vanilla extract|
|225 g||icing sugar|
To make the cake: Preheat the oven to Gas Mark 3, 170°C, 325°F.
Grease and flour a 10-inch, 25cm tube pan.
Place all the dry ingredients into a bowl and mix well. Mix the remaining ingredients in a separate bowl together and then stir into the dry ingredients, without beating.
Pour the mixture into the prepared tin and level top.
Bake for 1¼ hours until risen and browned on top.
Remove from oven and allow to cool in pan and then invert onto a serving dish to add topping.
To prepare the topping: mix all the ingredients by hand until smooth and creamy. Spread over the top (patterned side) of the cake.
Cut into slices and serve.
ca. 30 min
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