January 12, 2014


360 g plain flourhummingbirdcake
1 tsp bicarbonate of soda
1 tsp salt
1/2 tsp ground cinnamon
400 g sugar
225 g blitzed fresh pineapple
2 ripe bananas, mashed
150 g chopped pecans
3 eggs, lightly beaten
250 ml sunflower oil

150g cream cheese
1 tsp vanilla extract
225g icing sugar

pecans for decorating
1. Preheat oven to 170°C. Grease and line the base of three 20cm cake pans.
2. Sift flour, soda and spices into a large bowl. Add sugar, pineapple, banana, pecans, eggs and oil. Stir to combine.
3. Spread into lined pans and bake for 25-30 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
4. To make icing, place cheese, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of 2 cooled cakes and layer them up. Then spread the remaining frosting on the top and sides of the cake, covering the whole cake. Garnish with pecans if desired.


P. S. As it was my New Years cake.. then I did a bit more then just decorated with pecans.. I used gingerbread cookies, cranberries, glazed cranberries and some chopped truffles..

IMG-20140105-WA0003..and the cake itself is super tasty, I recommend it to everybody as long as you like pineapple and banana as those are the dominant tastes.. but be careful with the fruit.. don’t put too much or the sponge will not rise..

Enjoy, k.

recipe from “World’s Best Cakes” by R. Pizey


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