Hummingbird Cake
A super moist, pineapple, banana, walnut cake topped and filled with cream cheese icing. This is a timeless traditional cake.
Servings: 14 Pieces
Calories: 477kcal
Ingredients
- 1 and ⅓ Cups Oil
- 325 g Tinned Crushed Pineapple
- 3 Large Bananas, Very Ripe
- 1 Tbsp. Vanilla Extract
- 3 Large Eggs, Lightly Beaten
- ¾ Cup Sugar
- ¾ Cup Blanched Almonds
- ¼ Cup Walnuts, Chopped
- 3 Cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Ginger
- ¼ teaspoon Mixed Spice
- 1 teaspoon Cinnamon
Cream Cheese Icing;
- 110 g Butter, Softed (½ Cup)
- 1 Cup Cream Cheese
- 3-4 Cups Icing Sugar
- 2 teaspoon Vanilla Extract
Instructions
- Preheat the oven to 180°C (350°F) and grease and line two 22cm round cake pan with baking paper.
- Mash the bananas and lightly beat the eggs.
- Add the bananas, eggs, oil, crushed pineapple and vanilla extract in a bowl and mix together.
- Add the sugar, blanched almonds, chopped walnuts, flour, baking soda, baking powder, ground ginger, mixed spice and cinnamon.
- Mix together until all incorporated.
- Pour even amounts of batter into each cake pan and place in the oven for 30 - 45 minutes. Check at 30 minutes and when a skewer inserted in the middle comes out clean they are cooked.
- Allow them to cool completely before icing.
- To make the icing take the cream cheese and butter and beat together until smooth.
- Add the icing sugar and vanilla extract and beat until all combined.
- Spread ⅓ of the icing in the center of the cake and then spread the rest over the top and sides of the cake.
Notes
Adapted from Jo Seagar
Nutrition
Calories: 477kcal