Hummingbird Cake... | Incredible Edible Todmorden | Blogs

Hummingbird Cake...

Last update: 11.06.09 First posted: 10.06.09 by in

This recipe was shared with me a few days ago, by Celia, a friend of mine in Somerset…it’s very delicious…and the cake can also be baked in two or three lined loaf tins if preferred…you might have to adjust the cooking time accordingly!

Hummingbird Cake

You will need…

420g plain flour
1 tsp baking soda
1/2 tsp salt
400g sugar
1 tsp cinnamon
3 eggs, beaten
180ml vegetable oil
1 1/2 tsp vanilla extract
240g crushed pineapple
140g pecan nuts, chopped
310g bananas, mashed

For the Cream Cheese Icing:
120g butter, softened
240g cream cheese
900g icing sugar
70g pecan nuts, chopped

What you do…

Sift together the flour, baking soda, salt, sugar and cinnamon to a large bowl. Form a well in the centre then add the eggs and oil before stirring in until all the dry ingredients are moistened (stir gently, however and do not beat). Fold in the vanilla, pineapple, pecan nuts and bananas then divide the batter between three greased and floured 22cm sandwich pans. (or three loaf tins, to make three separate loaves)

Transfer to an oven pre-heated to 175°C and bake for about 25 minutes, or until golden brown and a skewer inserted into the centre of the cakes emerges cleanly. Transfer to a wire rack and allow to cool in the pans for 10 minutes then turn out onto a wire rack to cool completely.

In the meantime, prepare the cream cheese icing. Whisk together the butter and cream cheese until soft then whip the sugar into the mixture until soft and thoroughly combined. Use to sandwich the cakes together and to top the finished cake sandwich. Sprinkle with the nuts. (If loaves are made, then just use the icing on the top of the cakes)

Just lovely with a nice cup of tea, after a morning’s gardening!!

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