Humming Bird Cake
- 3 cups plain flour
- 1 level teaspoon of bicarbonate soda
- 2 cups of sugar
- 1 cup of light oil (canola, sunflower, or peanut)
- 3 large eggs
- 1 teaspoon of vanilla essence
- 1/2 425g tin of crushed pineapple (undrained)
- 2 generous cups (4-6 bananas) mashed or sliced ripe bananas
- chopped pecans or walnuts may be added if required.
Methid
- Sift flour, soda and sugar into a large bowl
- Whisk eggs, oil and vanilla together, add flour to mixture and mix until
all ingredients are moist. (Do not beat).
- Mix in banana, pineapple and nuts.
- Grease and line pans. The cake can be divided into two 23cm pans and later joined with frosting. Or alternatively it can be cooked in one big springform pwhich makes a very deep cake and takes longer to cook.
- Bake at 180 deg C for about 50 minutes or until cooked when tested with a skewer. Leave for a few minutes before turning out.
Frosting
- 250g cream cheese
- 125g butter
- 1 teaspoon vanilla
- 300g icing sugar
Beat until creamy. Makes enough frosting to cover top and sides of
cake and also to join in the middle if required.