Monday, December 12, 2016

Hummingbird cake

Smothered in cream cheese and chopped walnuts, this banana and pineapple spice cake is a Southern favourite.

Hummingbird cake

Cream cheese frosting

Energy
1660kJ
Fat saturated
5.00g
Fat Total
19.00g
Carbohydrate sugars
36.00g
Carbohydrate Total
49.00g
Dietary Fibre
2.00g
Protein
5.00g
Cholesterol
44.00mg
Sodium
204.77mg

All nutrition values are per serve.

  1. Step 1

    Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.

  2. Step 2

    Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.

  3. Step 3

    Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

  4. Step 4

    Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.

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