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