Hummingbird cake

Hummingbird cake


This classic combination of banana and pineapple yields a cake that is moist and full of flavour. Decorate with cream cheese icing for an authentic touch.

The ingredient of Hummingbird cake

  1. 2 cups self-raising flour
  2. 1/2 tsp bicarbonate of soda
  3. 1/2 tsp ground cinnamon
  4. 1 cup brown sugar
  5. 1/2 cup desiccated coconut
  6. 1/2 cup pecan nuts, chopped
  7. 2 eggs, lightly beaten
  8. 1 cup mashed banana (you will need 2 large, ripe bananas)
  9. 3/4 cup sunflower oil or canola oil
  10. 450g can crushed pineapple in natural juice, well drained
  11. 60g butter, chopped
  12. 125g light spreadable cream cheese
  13. 1/2 tsp vanilla essence
  14. 1 1/2 cups pure icing sugar, sifted
  15. Toasted shredded coconut or chopped pecan nuts

The instruction how to make Hummingbird cake

  1. Preheat oven to 180C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan.
  2. Sift flour, bicarbonate of soda and cinnamon into a large bowl. Add sugar, coconut and pecans. Stir to combine.
  3. Combine eggs, banana and oil in a large jug. Add egg mixture and pineapple to flour mixture. Using a large metal spoon, gently stir to combine. 4 Spoon batter into pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.
  4. Make cream cheese icing: Using an electric mixer, beat butter, cream cheese, vanilla and icing sugar until smooth.
  5. Spread icing over cake. Sprinkle with toasted coconut. Slice and serve.

Nutritions of Hummingbird cake

calories: 760.737 calories
calories: 43 grams fat
calories: 13 grams saturated fat
calories: 83 grams carbohydrates
calories: 57 grams sugar
calories: 9 grams protein
calories: 86 milligrams cholesterol
calories: 505.47 milligrams sodium
calories: NutritionInformation


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