Hummingbird cake

Hummingbird-cake

Prepare Time: 0:45 | Cook Time: 0:45 | Difficulty: EASY

This award-winning cake is a traditional recipe from America’s south. With its tropical ingredients, it’s also perfect for us locals.

Ingredients

Ingredients

Cream cheese frosting

Nutrition

Energy

1837kJ

Fat saturated

11.00g

Fat Total

26.30g

Carbohydrate sugars

g

Carbohydrate Total

45.80g

Dietary Fibre

2.30g

Protein

5.40g

Cholesterol

44.00mg

Sodium

260.00mg

All nutrition values are per serve.

Method

  1. Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.

  2. Sift flour, bicarb and cinnamon in a bowl. Stir in coconut, sugar and pecans. Make a well. Add banana, egg, oil and pineapple. Stir well to combine. Divide mixture evenly between prepared pans.

  3. Bake for 40 to 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely.

  4. Make Cream cheese frosting: Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in icing sugar, 1 tablespoon at a time, until light and fluffy. Refrigerate for 2 minutes.

  5. Place 1 cake on serving plate. Spread top with 1/4 of the frosting. Place remaining cake on top. Spread remaining frosting over top and sides of cake. Press coconut around side of cake. Decorate top with pecan halves. Serve.


Super Food Ideas – June 2015 , Page 61

Recipe by Kim Coverdale
Photography by Craig Wall

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