Hummingbird Cake

This artistically named and executed bit of bakery was provided by Robyn despite her own last minute lack of bodily presence. Perhaps 10 am meetings should in future be outlawed? The cake went down supremely well, and it was only with real restraint and dogged determination that the Cake Clubbers present were able to leave a slice of the Hummingbird on the platter to go back to Robyn at the end of tea time. Her recipe follows.

Hummingbird Cake
225 g can crushed pineapple, undrained
3 bananas, mashed
1 cup chopped, blanched almonds
2 teaspoons vanilla essence
1 1/2 cups oil
3 eggs
3 cups flour
1 tsp baking soda
1 tsp ground ginger
1 cup sugar
1/2 tsp salt

Preheat oven to 180°C.
Mix all ingredients until just combined. Pour into a 23 cm lined and greased cake tin and bake for 1.5 hours until golden brown.
Leave in tin for 15 minutes, then turn out and cool completely.

50 g softened butter
250 g softened cream cheese
1 tsp vanilla
2 cups icing sugar

Beat the butter and cream cheese until smooth, then beat in the vanilla and icing sugar. Split the cake into 2 or 3 layers, then fill/cover inside and out with the frosting. Leave to set before serving.

Published in: on September 25, 2010 at 20:33  Leave a Comment  

Rocky Road Cake (aka Quake Cake)

Inspiration for this cake came from Wendy’s muse, the Greendale Fault and her antics on September 4th, 2010. While the cake itself was a basic off-the-shelf recipe for chocolate cake, the decoration was a one-off piece of post-quakorial art. The pieces represent the artist’s personal struggle of September 4th, including the toppled water-tank, death of a cow, and road sagging, but also incorporate the region’s general plight against liquefaction. Her report follows.

1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil

1 teaspoon vinegar
1 teaspoon vanilla extract

1 cup water

1 ounce unsweetened chocolate, chopped
1/4 cup butter
1/4 cup water
1 teaspoon vanilla extract

2 cups icing sugar
1 cup miniature marshmallows


Preheat oven to 350 °F (175 °C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, and then sift again into a 9 inch square pan.
Make a well in the centre, and measure in the oil, vinegar and vanilla.
Pour water over all and mix with a fork until smooth.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

To make the frosting: In a saucepan, combine chocolate, butter and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners’ sugar. Fold in miniature marshmallows. Spread over cake.

A note from Chef Wendy modestly claims that while it was a magnificent piece of art, it was a pretty ordinary cake. In fact, this offering came a week later than expected, after the lack of water and multiple agitations by Ms Greendale Fault resulted in the first no-show in Cake Club’s long and revered history. This provided some comedy when the errant chef sat expectantly waiting for bakery to be provided by someone else, the important task of cooking having slipped her mind (see below for the moment when the penny dropped). Nonetheless, Cake Club believes that it was quakenificent, and wishes to put forward the view that it tasted as awesome as it looked, and was well worth waiting for.

Published in: on September 25, 2010 at 20:17  Leave a Comment  


After a little shake up on 4th September consisting of an unexpected 7.1 earthquake under Canterbury followed by one or two mild aftershocks, Cake Club was momentarily postponed due to the site tea room being inconveniently closed for business. Fortunately the building was cleared for use during tea breaks and the hungry clubbers bounced back quickly, rearranging sugar-time for a different day. Gareth provided Baklava to console those with less than perfect brickwork and newly installed sand (and silt) pits in their living rooms, and this very sweet treat went very well with water boiled carefully for three minutes before turning into tea. His report will follow shortly.

Published in: on September 25, 2010 at 20:06  Leave a Comment