Hummingbird Cake

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Apparently this is a classic 70s American cake, but I’d never heard of it. It’s a banana & pineapple cake with cream cheese frosting, and Cook’s Country did a feature on it in their latest issue and it looked amazing. It also looked huge, being a proper double-cake layer cake, so I’ll be halving everything to make a single cake and sawing it in half. So converting from American measurements and scaling down I get:

  • For the cake
    • 1 can pineapple chunks in juice
    • 220g plain flour
    • 1 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1/2 tsp salt
    • 200g sugar
    • 2 eggs
    • 125ml vegetable oil
    • 1 tsp vanilla extract
    • 2 large, ripe bananas (about 1 cup in total)
    • 1 cup pecans
  • For the frosting
    • 140g butter, softened
    • 280g icing sugar
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 280g cream cheese
    • 1/2 cup pecans

Roast all the pecans in the oven, then chop roughly. Strain the pineapple and reduce the juice down on the hob for 5 minutes, until it’s about 50ml. Mash the bananas.

Mix the dry ingredients. Whisk sugar & eggs together, then whisk in oil, then juice, then vanilla. Mix in the bananas, pecans & pineapple. Fold in the flour.

Line a 23cm cake tin, and grease and flour. Pout in the batter. Cook for 50-55 minutes at 160C fan until the top is dark brown and a toothpick comes out clean.

Cool for 20 minutes in the tin, then remove from the pan and remove the parchment and cool for an hour on a rack.

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For the frosting, mix everything except the cheese in the mixer until combined, then add cheese a tbsp at a time, then continue to mix for a couple of minutes.

Cut the cake in half, spread frosting inside, then sandwich it up. Then cover top and sides with frosting,and sprinkle pecans on the top.

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Refrigerate for at least an hour before eating.

Even after 2 hours the frosting hadn’t set… but sod that we’re having a piece and it can set later!

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Mmm… delicious! It’s a dense banana-bread style of cake, but lighter than that, and the pineapple really lifts it. The frosting is still not set… and I think I’d go for more sugar in the frosting next time.

Talking about next time: what about using coconut oil instead of vegetable oil?

 

 

 

 

2 thoughts on “Hummingbird Cake

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