HUMMINGBIRD CAKE

   

Apart from the usual birthday cake made of chocolate,  this I believe is the best ever, as it appeals to everyone ! Many a recipes have been written on the Hummingbird ( just love that name !) – and I have tried a number of them.. This one after plenty trials and errors has come out tops.

Heat the oven to 170 deg C

In a big bowl  mix all the dry ingredients first:

3 cups all purpose flour

2 cups sugar

1 tsp salt

1 tsp bicarbonate soda

1 tsp cinnamon

100 g coconut

1 cup  roughly chopped pecan nuts ( I always chuck in a few more!)

Then add the following:

3 beaten eggs

Vanilla extract ( use the Nomu one - it’s the best – about 6 pumps)

1 ½  cups of Canola oil (better for the cholesterol)

1 can crushed pinapple

3 ripe bananas roughly chopped ( not mashed!)

Stir everything evenly together and pour into a round cake tin. Bake for 1 hour. Do the fork check and if clean its done.. if not wait a bit.

While the cake is baking prepare the icing.

2/3 cup soft butter

1 pkt cream cheese

Using a dough mixer beat until smooth.

Grate the rind of 1 lemon and add as well as the juice.

(always find that the lemon taste in icing gives it a lift )

Then add  1 packet of icing sugar and beat until its very smooth.

Its always better to ice a cake once it is totally cold as if you do it earlier the icing drips off and makes a huge mess.

Decorate with pecan nut halves