Hummingbird Cake

Makes : An 8 inch layer cake

Soft flavourful cake full of banana, pineapple and pecans – .

Ingredients:

For the cake:

• 1 cup (225 grams) soft unsalted butter
• 1 + 1/2 cups (300 grams) sugar
• 3 large eggs
• 1 + 1/2 cups mashed banana (about three)
• 1 cup (300 grams) drained crushed pineapple (from a 440 gram can)
• 3/4 cup (70 grams) roughly chopped pecans or walnuts
• 2 + 2/3 cups (375 grams) all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

For the cream cheese frosting:

• 7 ounces (200 grams) cream cheese
• 5 + 1/2 tablespoons (75 grams) soft unsalted butter
• 3 cups (450 grams) icing sugar
• 2 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• pinch salt
• Toasted coconut or pecans to decorate

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Standing or hand-held electric mixer
• 2 x 8 inch round cake pans lined with baking paper

Directions:

Heat the oven to 180C (350F). Line two 8 inch round pans with baking paper and grease the sides. Crack your can of pineapple and tip it into a sieve over a bowl to drain while you do the next few steps.

Cream the butter and sugar until light and fluffy.

Add the eggs one at a time and beat well until each has been combined into the fluffiness.

Mash the banana and mix together with the pineapple and vanilla extract. For very smooth banana zap it with a stick blender. Add to the creamed mixture and stir just a bit to start distributing the goo.

Add the flour, baking soda, pecans, cinnamon and salt. Fold until all the ingredients are just combined.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 35 to 45 minutes until the cakes are well browned and risen, and they spring back when gently pressed in the centre. Test them with a skewer or cake tester as well – it should come out clean when inserted in the centre.

Let the cakes cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. When the cakes are completely cold you can split the cakes so you have 4 layers in total or just leave them as is.

To make the icing beat the butter and cream cheese together until soft and combined. Add the rest of the ingredients and beat until fluffy.

Fill and ice the cake and decorate with toasted coconut or chopped toasted nuts.

Cook’s Notes:

• Keep your baking bananas in the freezer when they get brown – when they are thawed they break down very easily and have a lot of flavour.
• Use a can of pineapple in juice not syrup – this cake already has a lot of sugar and we don’t need more or it will be too sweet. We also need the acidity of the pineapple juice to activate the baking soda.
• To halve this cake for a small household you will need to divide an egg – crack the egg into a small bowl and weigh it to divide it in half.

 – This cake will keep for 3 days in an airtight container at room temperature – 

Adapted from Food Magazine.

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