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| Hummingbird Cake by Wing |
Hummingbird cake is a simple deli sweet origins from the United State. Banana and pineapple are the based ingredients in this cake, and always served with cream cheese frosting. To enhance the texture, most recipe would add in pecan or walnut. However, I have omitted it from this recipe since I prefer the moist and soft texture. This recipe is very simple, everyone can bake and enjoy this elegant and flavoursome cake.
Ingredients – Cake
Ingredients – Cake
- 150g plain flour
- 75g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 150g brown sugar
- 440g can crushed pineapple in juice
- 450g overripe banana (about 4 medium banana), mashed
- 45g desiccated coconut
- 2 eggs, beaten lightly
- 180g vegetable oil
- 40g pecan (optional)
Method
- Preheat oven to 160C. Line a 9 inch- square tin with baking paper.
- Drain pineapple over medium bowl;reserve 60ml juice.
- Sift flours, soda and spices into large bowl. Stir in sugar, pineapple, reserved juice, coconut, banana, eggs and oil (pecan, if using). Pour batter into prepared tin; bake for 50-55 minutes.
- Stand cake for 5 minutes in tin. Turn onto wire rack to cool.
- Cool cake completely. Spread cold cake with cream cheese frosting.
Ingredients – Cream Cheese Frosting
- 60g cream cheese, softened
- 30g softened butter
- 1tsp vanilla essence
- 120g icing sugar
- Beat cream cheese, butter essence in a small bowl with electric mixer until light and fluffy.
- Gradually beat in icing sugar.
