I bought a beautiful seasonal pineapple and allowed a few bananas to ripen to make this Hummingbird cake. I love dense and decadent fruity cakes in general so this rendition with pineapple and banana couldn’t be more perfect for me and over the years it has become one of my all-time favourite cakes. It’s a real crowd-pleaser. I make it into a double layer cake with cream cheese frosting sandwiched in between, but this will work really well as a bundt too.
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. But use whatever you prefer.
This is what you will need to make this cake.
My favourite Hummingbird cake
- 4 eggs
- 1 1/2 cups white or light brown sugar
- 1 cup of sunflower oil
- 2 cups 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
- 1/1/2 cups finely chopped and slightly mashed banana about 4 small- medium
- 3/4 of a cup of chopped walnut
Cream cheese Icing:
- 100 gms butter room temperature
- 125 gms cream cheese
- 3 cups of icing sugar
- 2 tsp lemon juice
- Walnuts for decoration
- Pre heat the oven to 180 C and line two 23cm round springform cake tins with non-stick baking paper.
- In an electric mixer, beat the eggs and sugar until light and 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 briefly to incorporate and then remove from the mixer.
- Fold in the chopped fruit and nuts and evenly divide the batter between the two 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 and icing it.
- To make the cream cheese frosting / icing, 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.
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