I love a dense and decadent fruity cake, and felt inspired by a cake I ate at Nap at  The Bay Harbour market recently. I bought a beautiful seasonal pineapple, and allowed a few bananas to ripen which is always a challenge for me, as I normally gobble them up long before they go soft. I then plotted and planned about making this cake.  I also had a bag of dried pineapple from ‘By Nature‘ which I have been dying to use in a recipe.

I decided to make it into a double layer cake with cream cheese frosting sandwiched in between, but this will work really well in a ring cake form too.

This is a Hummingbird Cake and I used half fresh pineapple (grated and drained), and half dried pineapple which I rehydrated in boiling water until it softened. I then drained and chopped it up. I wanted the intensity of the pineapple flavour to come through. Tinned pineapple would probably work well all round.

This is what you will need to make this cake.

  • 4 eggs
  • 1 1/2 cups white sugar (or brown)
  • 1 cup of sunflower oil
  • 2 cups of cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda / baking soda
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 2 cups of finely chopped pineapple (tinned) or fresh (I used 1 cup fresh and finely chopped pineapple with the juice drained off, and 1 cup pre boiled dried pineapple which I then finely chopped)
  • 1/1/2 cups finely chopped and slightly mashed banana (about 4 small- medium)
  • 3/4 of a cup of chopped walnuts and almonds (I used mainly walnuts)

How to make this:

  • Pre heat the oven to 180 C
  • grease two 22cm round cake tins or spray with a cooking spray (or one large ring tin)
  • in an electric mixer, beat the eggs and sugar until light an fluffy (about 4 minutes)
  • add the oil and continue to beat
  • sift the flour, salt, baking powder and baking soda into the mixture and mix to incorporate and then remove from the mixer
  • fold in the chopped fruit and nuts and empty in the baking tins and bake for about an hour until firm and when a sharp knife is inserted into the middle it comes out clean
  • *tip* if the top of the cake is getting too dark but it is not yet baked through, loosely cover it with a piece of tin foil
  • Allow the cake to cool on a rack before removing it from the tin

* You could convert this into a carrot cake by replacing 1 1/2 cups of the pineapple with grated carrot and the banana with grated apple, or do a combo of some or all of them.

Cream cheese Icing / frosting: (this is my fail safe recipe)
  • 100gms butter (room temperature)
  • 125gms cream cheese
  • 3 cups of icing sugar
  • 2 tsp lemon juice

Beat all of the above ingredients together using an electric mixer until light and fluffy and ice your cooled cake. Finely chop up a few extra nuts and scatter over your cake to decorate.

This is an incredibly moist, rich and fruity cake.  I simply loved it and had to immediately give it away for fear of over consumption.

this will go down as one of the best cakes i have ever made
yum! #ilovebanana’s

 

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45 Comments

  1. Lovely styling Sam, the first pic especially. I bet the cake was moist and delish!

  2. Sam

    Thanks Nina and yes it was so moist was almost gooey, but still kept its cake like form.

  3. Such beautiful styling Sam – love the blues and wood together. This cake looks amazing as well. A must try for sure.

  4. yum yum yum, cant think of anything better to do on a shite weather weekend than to bake a gooey cake with the kids!!! gonna try out this weekend babes… am salivating already!

  5. The food and Home magazine is running a cake competition!! If I were you I would delete this post and immediately enter it into the competition! I think you have a winning recipe here!

  6. Wow! Can’t believe I just missed ‘guest’ blogging this one on Live to Eat! It looks absolutely delicious. This must be the mystery cake you were testing? Yuuummmm

  7. Sam

    Hi Bern, yes this is THE cake that I was plotting and planning for a while. Very excited that it turned out so well and a little bit different.
    Have a lovely week end
    sam

  8. Sam

    Thanks Zirkie, I forgot about that competition, thanks for reminding me.
    Sam x

  9. Sam

    Thanks Di and hope you are well and hope I bump into you at a shoot soon.
    S x

  10. Made this today Sam using only tinned pineapples and it is to die for! Actually eating it as i write this! Very easy to make, thanks for the recipe!

  11. Sam

    Thanks Lana and so glad you made it and loved it!
    Sam

  12. Gorgeous pictures. Grating pineapple, haven’t heard of it, but it sounds like the perfect way to add pineappley sweetness to each bite 🙂

  13. Sam

    Hi Julia and thank you! I grated the pineapple because I wanted it to be very fine and remove a lot of the juice, but in hindsight, the fibrous nature of the fruit makes this very difficult. The rehydrated dry pineapple adds intensity of flavour, but next time I will use chopped tinned pineapple and dry.
    Sam

  14. This looks GORGEOUS! I mean even despite the amazing sounding recipe your photos are just irresistible. Great cake and definitely saving this, the flavours sounds delicccccious 🙂

  15. ps just as a note, in the ingredients the one after pineapple is missing what it actually IS if that makes sense, im assuming banana..? 🙂 Just thought id let ya know!

  16. Yummy cake but really only 1/2 cup sugar? Should this be 1 1/2? Or 1 – 2 cups?

  17. Sam

    HI Sally – apologies for the typo – it is in fact 1 1/2 cups of sugar. Thanks for letting me know. Sam

  18. Sorry! feel like one of those annoying nit-picky people! Made the cake with 1/2 cup sugar and was actually totally lush. Dentist friendly! love it

  19. Sam

    Thanks Sally and apologies again. Other people must have done the same but the feedback was very positive. There is so much sweetness going on with the pineapple and the banana. I also find when I reduce the sugar content in bakery recipes, it doesn’t seem to affect the performance, it just reduces the sweetness level. Anyway I’m glad you made it and liked it. Its in my top cakes I have ever made.
    Sam

  20. Hi Sam, i made this cake a few weeks ago, damn it was good 🙂

    Thanks for the amazing recipe, can see it being a regular for me 🙂

  21. Hello there!! This sounds like it’ll be the perfect birthday cake for this month!! I will use just half cup sugar (I’ve been reading some comments) and i will use butter instead of oil, see what comes out!

  22. It’s in the oven as we speak!! very exciting, i will give my feedback when it’s cooked!!

  23. Hi Sam. My husband is riding the Cape Epic next week, which if you don’t know involves mountain biking 781 km over 8 days. I want to make this cake for him to help his carbo-loading (also an excuse to try some for myself 🙂 I will probably use tinned pineapple – is it necessary to drain the pineapple?

  24. Sam

    Hi Mariana, Yes definitely drain the pineapple and then chop up quite fine. You will love this cake and its among st my all time favourite and best cakes I have ever made.
    Good luck with the Epic (to your husband and to you), its one hell of a ride.

    Sam

  25. Thanks for the clarification, Sam. The cake was a great success, and your recipe will definitely be recorded in the ‘tried and trusted favourites’ book I’m compiling for my teenage daughter. My only ‘complaint’ is that it is a huge cake and it’s difficult to cut small slices (but who cares 🙂 ?). I used two tins of crushed pineapple, which I pressed in a sieve. To cut down on the calories in the icing, I used Woollies’ Slimmers Choice Cream Cheese, and it worked very well. Now for a reason to bake another one, there is the Two Oceans coming up, my birthday…..or perhaps we don’t need a reason except for the sheer indulgence of eating it!

  26. Sam

    Hi Mariana, I’m so glad it worked out and yes it is a pretty big cake. We must cut calories wherever we can.

  27. I have on baking as I write this. I love cooking but have never considered myself much of a baker until I found this recipe. I enjoy making it and the fact that it can easily be adapted without much trouble. My current one has pineapple, banana, apple and carrot in it. Looking forward to Sunday tea on this rainy day.

  28. Sam

    HI Cedric, glad you like it, its one of my favourite too.
    Sam

  29. OMG!!!!!!! I received so many compliments on this cake. My father-in-law, who is no stranger to good baking, was giving rave reviews on the cake. I really felt good about being that his mother and wife bake excellent cakes. So glad you posted this recipe this goes down in the files for the years to come. Such a moist, flavorful cake. Thank You!

  30. Sam

    Hi Nish, thanks for the comment and I know, isn’t it the best. When I last made it I gave the cake to a friend who runs a casual eatery and they sold slices to customers and it went down a storm. Its definitely one of my top 5 cake of all time.

  31. A-M-A-Z-I-N-G!!! Thank you for sharing this recipe, this is gonna become a favorite! Greetings from Aruba

  32. Sam

    Hi Letizia, greetings from Cape Town and thanks for the comment. Its is up there amongst my favourite cakes of all time too.

  33. I have just finish baking this delicious cake and wow my kids and hubby love it, plus the house smells yummy. :).

    Happy baker,

  34. Sam

    Hi Mila, so glad you enjoyed the cake, it is one of my all-time favourites
    sam x

  35. Excellent recipe I changed a little but it’s a good start to go wild with my imagination. I like baking outside of the lines some people are half nuts and the other half are crazy party people
    Jeffrey

  36. Sam

    Awesome Jeffrey – glad you enjoyed (and play outside the lines 🙂

  37. Pingback: apple and banana cake with caramel cream cheese frosting | Drizzle and Dip

  38. sarah kc

    Tried it and everyone loved it!!!! However we doubled the icing recipe so we could cover the entire cake.

  39. Pingback: spicy pumpkin and apple cake with cream cheese and maple frosting | Drizzle and Dip

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