Best homemade hummingbird cake recipe
This is a banana and pineapple-based cake typical of southern American cuisine, although it originates from Jamaican cuisine. It is prepared with oil instead of butter, which, together with the fruit, makes the cake stay moist for longer.
- 185 g self-rising flour
- 2 teaspoon vanilla
- 4 cups icing sugar
- 135 g butter
- 300 g cream cheese
- 50 g walnuts
- 1 can pineapple
- 110 g banana puree
- 125 g vegetable oil
- 50 g sugar
- 100 g brown sugar
- 2 egg
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 11⁄2 teaspoon baking soda
Mix the standard sugar, icing sugar and eggs until fluffy. Add oil. Sift together flour, baking powder, baking soda, salt and cinnamon. Then, add to the mixer the mixture.
Add the mashed banana, pineapple, and walnuts.
Preheat the oven to 180 C. Prepare 3 x 15 cm cake tins with greased and floured paper in the base. Pour the mixture into the moulds and bake for 20 to 25 minutes.
Remove from the oven, let cool for 10 minutes and unmould.
For the frosting, whisk together the cream cheese and cream.
Add the icing sugar little by little and add the vanilla.
Form the cake.
Decorate the top with chopped walnuts and dehydrated pineapples.