My favourite Hummingbird cake
This is hte best Hummingbird cake recipe I know and will not make any other.
Print Recipe
Ingredients
- 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
Instructions
- 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.