Hummingbird Cake

Name: Hummingbird Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 3 cups plain flour; 2 cups caster sugar; 1 tsp bicarbonate of soda; 1 tsp cinnamon; 1/2 tsp salt; 3 eggs; 1 1/2 cups vegetable oil; 1 tsp vanilla extract; 3 ripe bananas, mashed; 1 can crushed pineapple, undrained; 1 cup pecans, chopped; 400g cream cheese; 200g butter; 4 cups icing sugar; 1 tsp vanilla

A moist banana and pineapple cake studded with pecans and finished in cream cheese frosting. Folding the banana, pineapple and pecans through the batter rather than beating them in is what keeps the cake tender, since overmixing at this stage toughens the crumb.

Total time

60 min

Prep

30 min

Cook

30 min

Difficulty

medium

Cuisine

American

vegetarian

Ingredients

3 cupsplain flour

2 cupscaster sugar

1 tspbicarbonate of soda

1 tspcinnamon

1/2 tspsalt

3eggs

1 1/2 cupsvegetable oil

1 tspvanilla extract

3ripe bananas, mashed

1 cancrushed pineapple, undrained

1 cuppecans, chopped

400gcream cheese

200gbutter

4 cupsicing sugar

1 tspvanilla

Instructions

Mix dry ingredients. Beat eggs, oil and vanilla. Combine wet and dry.

Fold in banana, pineapple and pecans.

Bake in 3 greased 20cm tins at 175°C for 30 minutes.

Beat cream cheese frosting and assemble the cake. Decorate with pecan halves.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

2757

Protein

21.9g

Fat

160.9g

Carbs

316.3g

Fiber

5.2g

Sodium

962mg

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