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Tuesday, August 16, 2011

Hummingbird Cake

Baked this lovely Hummingbird Cake last weekend complete with creamcheese topping.  Is it because humming birds like to eat pineapple and bananas that it is thus called hummingbird cake!  It is a very easy cake to make.   Feedback from friends and colleagues gave this cake a thumbs up.  I have not tasted it yet due to a bout of diarrhoea.

This recipe from a magazine is given by my sister-in-law ,Wan Yee.

Here is the recipe to share.  I believe we can also use grated carrots in place of the mashed bananas.  I will give it a try next time.

Hummingbird Cake

3 eggs
1 cup caster sugar
1/2 cup rice bran or grape seed oil (I use corn oil)
440g can crushed pineapple, drained of juice
2 mashed bananas
1/2 cup desiccated coconut
1 1/3 cups self-raising flour
Pinch of salt
1 tsp ground cinnamon

Cream cheese icing
250g cream cheese, at room temperature
1/2 cup icing sugar

Finely grated zest and juice of half a lemon (I omitted this as I didn't have any
lemon at the time of baking this cake)


1. Heat oven to 160°C fan bake. Grease and line the base of a 22cm round cake tin with nonstick baking paper.

2. Place the eggs and sugar in a bowl and beat until pale and creamy, then beat in the oil. Stir in the drained pineapple (but not the juice), mashed bananas and coconut.

3. Sift flour, salt and cinnamon over egg mixture and stir to combine. Spread mixture into prepared tin and bake for 65 minutes or until a skewer inserted in the centre comes out clean. Remove cake to cool completely.

4. To make cream cheese icing, beat cream cheese until smooth then beat in icing sugar, lemon zest and juice. Spread over cooled cake and decorate, as desired.



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