Monday, 27 August 2012

Hummingbird Cake

Serves 16 - 24
This is quite a solid tray bake cake. A bit like a carrot cake.

375g self-raising flour, sifted
2 teaspoons ground cinnamon
375g brown sugar
75g desiccated coconut
100g walnuts, finely chopped
660g crushed pineapple, well drained
3 very ripe bananas, mashed
3 eggs
300ml vegetable oil

Cream Cheese Icing
100g cream cheese, at room temperature
50g unsalted butter, softened
225g icing sugar, sifted
1 teaspoon vanilla

1. Preheat the oven to 180C. Grease and line a large slab pan (approximately 30cm x 20cm x 5cm).
2. In a large bowl, combine flour and cinnamon. Add the sugar, coconut, walnuts, pineapple, banana, eggs and oil and give it a really good mix.
3. Spread the mixture into the prepared cake tin and bake for approximately 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. The cake should spring back when lightly pressed in the middle (if the cake ends up browning too quickly during cooking, cover with foil).
4. Allow the cake to stand in the tin for 10 minutes. Invert onto a cooling rack and let it cool completely.
5. For the icing, combine the cream cheese, butter, icing and vanilla using a hand-held mixer or freestanding mixer. Beat until smooth. Spread on top of the cooled cake.

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