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  

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