Tropical spiced fruit and nut cake

    (33)
    2 hours

    Tropical fruits, berries, nuts and spices make a lovely cake that can be enjoyed for a birthday party or any (tropical or other) celebration!


    30 people made this

    Ingredients
    Serves: 12 

    • 35g desiccated coconut
    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 400g caster sugar
    • 355ml vegetable oil
    • 3 eggs
    • 3 teaspoons vanilla extract
    • 145g blueberries
    • 2 diced bananas
    • 225g crushed pineapple
    • 120g chopped pecans

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Preheat oven to 180 C / Gas 4. Process coconut in mixer until powdered. Grease tin with butter and sprinkle with powdered coconut.
    2. In a medium bowl sift together flour, salt, bicarb, cinnamon and nutmeg. Set aside.
    3. In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared tin.
    4. Bake at 180 C / Gas 4 for 1 1/4 to 1 1/2 hours or until a skewer inserted into middle of cake comes out clean. Cool for 10 minutes in tin, then turn out onto a wire rack and cool completely.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (29)

    by
    20

    This is an awesome cake. We really enjoyed the blend of favors. To reduce the fat, I cut back the oil to 1/2 cup and replaced it with 1 1/4 c. plain yogurt. I also didn't have blueberries, so I used frozen saskatoons (native to our area)instead. I also cut back the sugar by 1/3 to 1/2 as we prefer cakes that are less sweet.  -  19 Feb 2002  (Review from Allrecipes US | Canada)

    by
    13

    With minor variations, this is the classic Hummingbird Cake – and it’s a good variation at that! I liked so much about this recipe – the addition of blueberries, dicing rather than mashing the bananas and the additions of both nutmeg and cinnamon. Coating the pan with ground coconut was interesting, however, I didn’t do that as I was using specialty cakelet pans which didn’t make that particularly practical. While I wouldn’t say the cake is greasy, I do think reducing the oil by 1/4 c. wouldn’t hurt. This cake is rich, heavy and sweet, so in my view no icing is necessary – in fact, I would recommend against it. A simple dusting of powdered sugar is all this needs; although a very runny powdered sugar glaze just to shine it up would be nice too. (Note: My cakelet pans were 6 (one cup) individual molds. I used two of these pans for one recipe yielding, then, 12 individual cakelets. I baked them at 325 degrees for about 30 minutes, covered with foil toward the end of baking to prevent overbrowning)  -  16 Jun 2011  (Review from Allrecipes US | Canada)

    by
    13

    Oh so good. Very moist. I didn't bother with processing the coconut. I just added it along with the fruit and nuts. This is a definite make again recipe. I'm anxious to try it with other fruits such as mixed berries, nectarines or cherries.  -  28 Jan 2005  (Review from Allrecipes US | Canada)

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