More Great Recipes: Dessert

Hummingbird Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

450g (1lb) can crushed pineapple in syrup
1 cup plain (all purpose) flour
1/2 cup self-raising flour
1/2 teaspoon carb soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ground ginger
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs,beaten lightly
3/4 cup vegetable oil
CREAM CHEESE FROSTING
60g cream cheese, softened
30g butter
1 teaspoon vanilla essence
1 1/2 cups icing sugar (I think you call it confectioners sugar)


Preheat oven to moderate.


Grease 23cm-square slab cake pan,line the base with baking paper.


Drain pineapple over medium bowl. reserve 1/4 cup syrup.


Sift flours,soda,spices and sugar into a large bowl. Stir in pineapple, reserved syrup, coconut, banana, eggs and oil. Pour into prepared pan; bake in moderate oven about 50 minutes.Test. Stand cake 5 minutes; turn onto wire rack to cool. Spread cold cake with cream cheese frosting.


Decorate cake with fresh flowers, if desired; remove flowers to serve.


Cream cheese frosting...


Beat cream cheese, butter and essence in a small bowl with electric mixer until light and fluffy; gradually add in icing sugar. Serves 12


This cake is really wonderful for a special occasion,or a dessert. The blend of flavours make it a real hit in our family, I have made it often.


Pairs Well With


Notes

You will need about 2 large overripe bananas for this recipe

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