Hummingbird Cake – Yes Please

Howdy Y’all,

How are you doing? Hope you had a good Columbus Day. Which was a public holiday or sorts, but not in this house. Little L and I celebrated by avoiding many public places and watching Frozen for the millionth time!  I have been meaning to write about this particular recipe for a few weeks. Those of you who follow my blog with some regularity will know that I have to produce some baking effort once a month for Mr Lifestyle and his colleagues; it is a job requirement I am informed. This was September’s effort. Since I had made cupcakes in August, I wanted to do a more traditional cake but something a little different that perhaps people had not had before, and this sprang to mind. It could appear a little intimidating with all the ingredients, but I promise as a mum of a toddler who does not take naps and whose favorite hobby is to assist me, I need something that I can concentrate on while making sure Little L does not cause too much havoc, and that also has things she can contribute to.  This recipe worked. I must be honest and say I generally enjoy the challenge of producing baked goods once a month and I do try to vary my offering. I also like it because I cannot eat any of it: not sure it would look good if a slice was missing :0( but this one was difficult not to try. It looked yum, and I did get a couple of requests for the recipe, and nobody has keeled over yet – good sign. So if you enjoy baking, give this a go and I do not think you will be disappointed. Any recipes I should try? Have you made this? What did you think? Get in touch. I love to hear from you.

Below is all you need! I hope.

Ingredients

300g caster sugar

3 eggs

300ml sunflower oil

270g peeled bananas mashed

1 teaspoon ground cinnamon plus extra to decorate

300g plain flour

1 teaspoon bicarbonate of soda

½ teaspoon salt

¼ teaspoon of vanilla extract

100g tinned pineapple, chopped into small pieces

100g shelled pecan nuts or walnuts chopped plus extras whole to decorate

2 Quantities of Cream cheese frosting

3 20cm lined cake tins.

Method

Preheat oven to 170 oc or 325of Gas 3

Put sugar, eggs, oil, banana and cinnamon in a freestanding electric mixer with a paddle attachment (or use a handheld whisk.) and beat until all ingredients are well incorporated (don’t worry if mixture looks split.)

Slowly add flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.

Stir in chopped pineapple and pecan nuts by hand until evenly dispersed.

Pour the mixture into the prepared cake tins and smooth over with palette knife.

Bake in preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched.

Leave the cakes to cool slightly before turning out onto a wire cooling rack. Once on the rack leave to cool completely.

When the cakes are cold, put one on a cake stand and spread one quarter of the cream cheese over it with a palette knife.

Place the second cake in top and spread another quarter of frosting over it.

Top with the last cake and spread the remaining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.

Cream Cheese Frosting

300g icing sugar sifted

50g unsalted butter at room temperature

125g cold cream cheese

Method

Beat the icing sugar and butter together in an electric mixer with a paddle attachment (or use handheld whisk.) on med-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated

Turn the mixer up to med-high speed and continue beating until the frosting is light and fluffy, (at least 5 mins.)

Be careful not to over beat as it can become runny.

IMG_5953
Firstly I took a separate bowl and measured the flour, bicarbonate of soda and salt and gave it a whisk. I mentioned before that this is LL top tip to whisk instead of sieve, it does the same thing with much less mess!! I know the recipe does not require it but I think it adds to a lighter sponge.
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The LL cheated as I could not be bothered to get my mixer out I just used good old elbow grease. I think it worked just fine. I need all the workouts I can get :0)
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Once I have mixed the mixture does look a little split, but that is totally fine.
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The you gradually add the dry flour mixture slowly, to keep it as light as possible. Also remember to add the vanilla as I did not add to the dry ingredients originally.
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The mixture with the dry ingredients incorporated.
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The mixture after adding the pineapple and pecans. It is beginning to smell yummy.
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The prepped cake tins, a quick LL tip is to have cut out plenty of 9 inch cake circles already so you have enough prepped for several baking sessions. I am all about saving time.
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The mixture in the tins before the oven. I did measure the amount in each tin using an ice-cream scoop, so I could ensure an even bake.
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The cakes baked!! I always use a wooden skewer to check cooking. I am an old fashioned sort of gal.
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Now cooling on the wire rack. Looks a little like Mickey. You can see the yummy pineapple.
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I used a cake carrier as my stand. As I started icing and layering. Please note the Ipad as I was catching up on You Tube videos. Who says a women can not multi task?
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Looking more like the finished article!
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Voila and Bon appetit.

You will see that I forgot to photograph the preparation of the Cream Cheese Frosting, to be honest I was time pressured so I skipped it Daddy L was arriving at the airport (am I bad? Hell Yes.) It is so easy to make, the only tip I could offer is to place a damp drying cloth (or tea towel) over the machine while mixing the icing sugar, it has a habit of going everywhere and this really helps prevent it! Please remember to double the ingredients for the frosting.

Hope you enjoyed. Now I need to work out what I will make this month! A women’s work is never done!!!

Ta Ta for now.

TLL x

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