17 April 2013

Hummingbird Cake

You may recall I made a Caramel Banana Cake from the AWW ‘Cakes & Slices’ book – my Grandma’s copy to be precise. This cake is from the same book (though made at home using mum’s copy); the same page even! The difference is I actually remember eating this cake at Grandma’s. It’s Hummingbird Cake (banana and pineapple - not actual birds fortunately) and is absolutely delicious.
  • 1 ½ cups plain flour
  • 1 tsp. cinnamon
  • ½ tsp. bicarb soda
  • 1 cup caster sugar
  • ¾ cup chopped pecans or walnuts
  • 1 cup mashed banana (approx. 3 average bananas)
  • 450g can crushed pineapple, drained
  • ½ cup vegetable oil (I used grapeseed for something different)
  • 2 eggs, lightly beaten
Line the base of a 20cm ring pan (you know, the funny doughnut ones). Preheat oven to 190C (fan-forced).

Sift all dry ingredients into a bowl (including the sugar). Add nuts, banana, pineapple, oil and eggs. Stir until well combined. Pour into prepared tin and bake for 1 hour. It should spring bake when touched lightly.

Stand 10 minutes before turning out of the tin or you’ll end up with a crumbly mess. Cool completely before serving (or icing).

Some people use a cream cheese icing with this (see my recent carrot cake post for a recipe), but I feel it’s unnecessary and I just dust with icing sugar and serve as afternoon tea. A nice fruity, floral tea such as Lady Grey works really well with this.

Just quickly – check out the retro pineapple tin I found hiding in the back of our cupboard. I have to say I prefer it to Golden Circles “clean and modern” stuff! Takes me back to my childhood.