Mudgeeraba Spices
Hummingbird Cake Recipe
Delicious morning tea anyone? Try this recipe, its sure to get attention.
Ingredients
- Cake
- 450g can crushed pineapple
- 1 cup plain flour
- 1/2 cup self-raising flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp chai spice blend,
- 1 cup brown sugar, firmly packed
- 1/2 cup desiccated coconut
- 1 cup mashed over ripe bananas
- 2 eggs, lightly beaten
- 3/4 cup canola oil
- Cream cheese frosting
- 50g butter, softened
- 250g cream cheese, softened
- 1 tsp Mudgeeraba Spices chai spice blend
- 1 cup icing sugar
- 1 tsp vanilla
- handful of roasted pecans for more texture
Method
- Grease a deep 23cm round cake pan and line base with baking paper.
- Drain pineapple in a fine sieve, pressing out as much syrup as possible, reserving 1/4 cup syrup.
- Sift flours, soda and chai in a large bowl. Stir in sugar and coconut. Make a well in the centre.
- Combine bananas, eggs, oil, pineapple and reserved syrup in a separate bowl. Mix wet with dry ingredients until combined.
- Pour mixture into prepared pan.
- Cook at 180 degrees Celsius for about 1 hour, or until cooked when tested with skewer. Cover with foil if top is over browning. Stand cake in a pan for 5 minutes and turn out onto wire rack to cool.
- Cream cheese frosting: beat butter, cream cheese, chai spice blend and vanilla in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar until smooth. Spread on top and side of cake.
- Top with roasted pecans
