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HUMINGBIRD CAKE

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Cook: 45 minutes

HUMINGBIRD CAKE

  • 3 cups self raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 1 cup oil
  • 1 teaspoon vanilla essence
  • 1 can crushed pineapple with juice
  • 1 cup pecan nuts, chopped
  • 4 small mashed bananas
  • ½ cup pecan nuts, chopped
  • Cream cheese Icing:
  • 1 tub cream cheese
  • 125 gram butter or margarine, softened
  • 250 gram icing sugar, sifted
  • 1 teaspoon vanilla

Pre-heat the oven to 180ºC. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moist. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into baking pan (I used a 26 cm).
Bake for 45 minutes. Remove from the oven and allow to cool.
To make cream cheese icing – In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla essence. Top cake with the icing and top with ½ cup chopped pecans.

Photo: Zelda Ellis

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