ok, I’m late again! Stayed at Mums again on Sunday night and spent the day over there so it didn’t happen! Perhaps I should just change the name to “Recipe Tuesday”…
I made this cake for Filipa’s birthday last week, but didn’t take any photos of it, so here is the photo from the book! (It looks much better than mine anyway!) It was a delicious cake and didn’t require much effort at all. Recipe comes from a Tupperware cookbook.
Hummingbird Cake
440g can crushed pineapple in natural juice
2 ripe bananas
1c caster sugar
3 eggs
100ml light vegetable oil
1/3c shredded coconut
1 1/3c self-raising flour
1tsp ground cinnamon
Cream cheese frosting:
125g cream cheese, softened
1 lemon
1/2c pure icing sugar
1/4c dried white mulberries, banana chips or pecans for decoration
1. Preheat oven to 180 degrees celcuis.
2. Drain the pineapple, reserving 100ml of the juice. Mash the bananas in a large bowl. Stir in the crushed pineapple, reserved juice, sugar, eggs and oil.
3. Add the coconut, flour and cinnamon, stir until well combined.
4. Pour mixture into a large round ring-shaped cake pan. Bake for 1 hour or until firm when tested. Allow to cool for 10 minutes before turning out of the pan and cooling on a wire rack.
5. Cool completely before icing with the cream cheese frosting. Decorate as desired.
Cream cheese frosting:
1. Soften the cream cheese by letting it stand at room temperature for 1 hour.
2. Zest the lemon. Beat the cream cheese with spatula. Sift he icing sugar in and add the lemon zest. Mix together well. Spread over the cake, chill until serving.
This cake gets better the longer it is stored. It should keep well for 5 days in an airtight container.
