I made this hummingbird cake last night and iced it with super sticky cream cheese icing this morning. We had a little taste of it at Wolves today and all I can say is – yum. It’s like eating a fancy banana nut cake with cream cheese icing. Here is the recipe:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup veg oil
1 and half teaspoons vanilla extract
1 can (225g) crushed pineapple, undrained
1 cup chopped pecan nuts
2 cups chopped bananas
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened (do not beat). Stir in vanilla, pineapple, 1 cup pecans and bananas.
Pour batter into 2 greased and floured cake tins. Bake at 180 degrees for 25-30 minutes or until a toothpick insterted into the centre comes out clean. Cool in pans on wire racks for 10 minutes then remove and cool completely.
Spread cream cheese frosting (to follow) between layers and all over cake and then sprinkle the top with chopped pecan nuts. Keep it in the fridge for a little while before serving. Guys this cake is delicious. Again if you try it, please let me know how it comes out x x
Cream cheese icing
225 grams cream cheese
450 grams icing sugar
113 grams soft butter
1 teaspoon vanilla extract
Beat the butter and cream cheese together. Then gradually add the icing sugar, beat on high. Then finally stir in the vanilla. The end.