hummingbird cake (1 of 3)

Hummingbird Cake.

Hummingbird Cake.

When I make this cake I feel in such a holiday mood, the aroma can easily transfer you to  tropical shores.  Think Caribbean, Reggae, Pina Colada, I think you know what I mean.  This cake is moist, full of flavour and looks quite impressive too.  Pecan nuts, although delicious are quite expensive, so you can easily use walnuts instead, or maybe even ground almonds (I have not tried it myself but I am sure it will work).

A little private message to my friend Ata, try it you are going to love it!

hummingbird cake (2 of 3)

Hummingbird Cake (three 20 cm cake tins)

  • 300g caster sugar
  • 300 ml sunflower oil
  • 3 eggs
  • 250g peeled mashed bannas
  • 100g tinned pineapple chopped into small pieces
  • 100g pecan nuts or walnuts will work well as well
  • 300g self-raising flour
  • 1/2 tsp vanilla essence
  • 1 tsp bicarbonate of soda
  • 1tsp ground cinnamon
  • pinch of salt

Pre-heat the oven to 160C and grease the cake tins.

Put the sugar, eggs and oil in a bowl and beat it well until all the ingredients are well incorporated, I use my free standing mixer with paddle attachment.  Slowly add the flour, bicarbonate of soda, cinnamon, salt and vanilla extract and mix well.  Finally add bananas, pineapple and chopped nuts and stir it until evenly dispersed.

Pour the mixture in to prepared cake tins, spread it evenly and bake it for about 25/30 min or until golden brown.  Important! It is quite a moist cake and you must make sure that it is well bake or you will end up with the heavy sponge.

Leave it to cool completely before spreading  Cream Cheese frosting.

Orange Cream Cheese frosting

  • 300 g tub of Philadelphia cream cheese
  • 100 g unsalted butter (room temp)
  • 250 g caster sugar
  • Vanilla pod or vanilla essence 2 tsp
  • zest of one orange

Beat the soft butter and sugar together until well mixed. Add the cream cheese, orange zest and vanilla essence and continue beating until frosting is light and fluffy. Refrigerate and use when you are ready. Use at room temperature for the ease of spreading.

Before I assemble the cake I use juice from the orange and sprinkle it evenly onto sponges ( waste not and tastes fab).  Spread the Cream Cheese frosting evenly on to all of the layers and decorate with pecan nuts.

hummingbird cake (1 of 1)

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