I actually just realised, I love pineapple but don’t recall EVER making a cake with this ingredient…
Being a fan of making different and traditional recipes I became familiar with an American cake treat – the Hummingbird cake.
There are actually quite a few variations of this cake, some with carrot, some with banana, some with walnuts, some with pecans. However, after doing a little investigating I managed to track down the original recipe that was created by Mrs. L.H. Wiggins of North Carolina in February 1978!
Needless to say I opted for the ingredient mix that she used, however my recipe has key shortcuts and little tweaks to enhance the flavour. Outcome = This cake is sooo tasty. Think banana cake with a hint of a spiced carrot cake twist (thanks to the cinnamon and nuts).
- 440g can of pineapple
- 180g butter
- 275g white sugar
- 1 tsn vanilla essence
- 2 eggs
- 1 medium banana
- 90g desiccated coconut
- 80g pecans
- 300g self-raising flour
- 1 tsn cinnamon
- 370g cream cheese
- 60g butter
- 150g icing sugar
- 30ml pineapple syrup (reserved from earlier)
- Grease and line a 23cm round cake tin with baking paper.
- Pre-heat the oven to 180c fan forced.
- Drain the can of pineapple reserving the juice for later.
- Using a food processor process the pineapple pieces until coarsely chopped.
- Process the pecans.
- Process the banana until smooth.
- Using electric beaters beat the butter and sugar until creamy and smooth. Add in the eggs one at a time, beating in between each addition.
- Stir in the pineapple, banana, coconut and pecans until combined.
- Add the flour and cinnamon, stir to combine.
- Pour mix into the cake tin, level out with a spoon and bake for 50 minutes or until the skewer in the center comes out clean.
- Let the cake stand for 15 mins then transfer onto a cooling rack.
- To make the icing add all the ingredients into a bowl and stir with a wooden spoon until just combined.
- Using electric beaters beat for 5 minutes until light and fluffy. Place in the fridge until cake is cooled.
- Cut the cake in half, spread icing in the center, then the remainder of the icing around the outside of the cake.
- Decorate with any leftover pecans or you can do what I did which was place white sugar in a pan on the stove until it caramelises. Then using a fork place in the caramel and swirl over the cake in a circular motion until the caramel is used up.
- You can replace the pecans with walnuts.
- Or if you wish, you can replace the banana with a grated carrot.
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See the original 1978 recipe at http://www.southernliving.com/food/entertaining/hummingbird-cake.