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Hummingbird Cake

A traditional American cake infused with the taste of pineapple and cream cheese.

Ingredients

  • 250g/9 oz Odlums Self Raising Flour
  • 275g/10oz Shamrock Light Muscavado Sugar
  • ½ tsp salt
  • ¼ tsp mixed spice or cinnamon
  • 2 beaten eggs
  • 225ml/8 fl oz oil (Corn or Sunflower)
  • 1 tsp vanilla
  • 175g / 6 oz tin crushed pineapple with juice
  • 2 small ripe bananas
  • Topping
  • 100g/3½oz butter
  • 1 tsp vanilla
  • 175g/6oz cream cheese - full fat
  • 275g/11oz golden Icing Sugar, sifted
Hummingbird Cake

Method

  1. Pre-heat the oven to 180°C/350°F/Gas 4.
  2. Mix the dry ingredients together, add the oil, vanilla, pineapple and mashed bananas and carry on mixing to a batter.
  3. Pour into greased and lined tins (2"x8"/20cm) and bake for 30-35 minutes.
  4. For the topping cream the butter and cheese together with the vanilla essence. Add the golden icing sugar a little at a time.
  5. Spread on each layer. Feather the top and edges if desired. Decorate with flowers.

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