Hummingbird Cake

Hummingbird cake is a favourite of mine. It's most and luscious, and perfect for afternoon tea. Hummingbird cake was created in the American south, where ladies lunches and afternoon teas were once a way of life. The cake will keep for several days in an airtight container.



Ingredients:

450g can crushed pineapples in syrup

1 cup plain flour

1/2 cup self-raising flour

1/2 teaspoon bi-carb soda

1/2 teaspoon ground cinnamon

1/2 teaspoon grund ginger

1 cup firmly packed brown sugar

1/2 cup desiccated coconut

1 cup mashed banana

2 eggs, lightly beaten

3/4 cup vegetable oil



Cream Cheese Frosting:

40g butter, softened

150 g packaged cream cheese, softened

1 teaspoon vanilla extract

1 1/2 cup icing sugar



Method:

1. Preheat oven to 180 and grease a 23 cm cake pan

2. Drain pinapple and extract syrup, keep 1/4 cup syrup aside. Also, roughly mash some pineapple, about 1/4 cup.

3. Sift flours, spices and sugar in a bowl.

4. Stir in 1/4 cup syrup, cocunut, banana, egg and oil and pour in pan.

5. Bake, uncovered, for about 40 min.

6. Stand cake for about 5 min then turn onto a wire rack.

7. Make cheese frosting (I combine them into a small blender and mix them together)

6. Spread cake with frosting (make sure it's cold so it doesnt melt!)



Pic's coming soon!