About this recipe:Impress your friends with this Hummingbird Cake - a recipe that has been passed down through many generations, originating in the American South. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced glace cherries on top.
375g plain flour
375g caster sugar
1 teaspoon bicarbonate of soda
1 teaspoon salt
350ml rapeseed oil
1 (220g) tin pineapple, drained and pureed
450g mashed bananas
120g chopped black walnuts
1 (200g) tub cream cheese, softened
110g butter, softened
450g icing sugar
1 teaspoon vanilla extract
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Method Prep:30min › Cook:1hr › Extra time:30min › Ready in:2hr
Preheat oven to 180 C / Gas 4. Grease and flour two 23cm cake tins.
Sieve together the flour, sugar, bicarb and salt. Set aside.
In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
Pour cake mixture into prepared tins and bake for 1 hour or until a skewer inserted in centre comes out clean. Remove from oven and allow to cool on racks.
Prepare the icing by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread icing on middle, sides and top of cake.