HUMMINGBIRD CAKE WITH PECAN CREAM FROSTING
Dis ‘n moet bak hierdie al is dit net een keer in mens se lewe. Absoluut heerlik verby en erg lekker klam.
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 ½ cups oil
- 230 g crushed pineapple, do not drain
- 2 cups bananas, mashed or about 3 – 4 large bananas
- 1 cups pecans or almonds/ walnuts chopped (it is supposed to be pecans but sometimes I change it up a bit)
Combine the flour, sugar, baking soda, salt, cinnamon. Mix together with whisk. Add eggs, vanilla extract, oil, pineapple, bananas and pecans(or nuts of choice) and mix until all ingredients are moistened.
Spray 3 (9 inch) round cake pans or one 9 x 13 inch pan. Bake in preheated 180ºC oven 30 to 35 minutes until cake is done in center.
Then Frost with cream cheese frosting or any favorite frosting you may have
- Pecan Cream Cheese Frosting:
- ¼ cup unsalted butter, room temperature
- 230 – 250 g cream cheese, room temperature
- about 3 ⅔ cups confectioners (powdered or icing) sugar, sifted
- 1 teaspoon pure vanilla extract
- ½ cup finely chopped pecans
Recipe posted by Carrina le Roux
Photo: Rika Hippert
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