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Hummingbird cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Decadent banana and pineapple spice cake topped with cream cheese and walnuts, a beloved Southern classic.
Ingredients:
  • 187.50 ml plain flour
  • 112.50 gm self-raising flour
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 180.00 gm firmly packed brown sugar
  • 450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
  • 42.50 gm desiccated coconut
  • 260.00 gm mashed banana
  • 2 eggs, lightly beaten
  • 113.75 gm extra light olive oil
  • 57.50 gm walnuts, chopped
  • 125g cream cheese, softened
  • 225.00 gm icing sugar mixture
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 23cm square cake pan and line the base and sides with baking paper.
  • Combine sifted flours, soda, cinnamon, and sugar in a large bowl. Mix in pineapple, reserved juice, coconut, banana, egg, oil, and 1/4 cup cold water. Transfer mixture to prepared pan.
  • Bake for 45 minutes or until a skewer inserted in the center comes out clean. Allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool further.
  • Prepare creamy cream cheese frosting: Whip cream cheese with an electric mixer until fluffy. Slowly incorporate icing sugar and continue beating until velvety. Generously spread the luscious frosting onto the cake and sprinkle with walnuts for added crunch. Time to enjoy!

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