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| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Servings |
people
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Ingredients
- The Cake
- 3 cups plain flour
- 2 cups sugar
- 1 teaspoon each of baking soda salt, ground cinnamon
- 3 eggs beaten
- 3/4 cup vegetable oil I use canola or rice bran
- 1 1/2 teaspoon vanilla essence
- 1 can crushed pineapple about 250g undrained
- 1 cup chopped walnuts
- 1 3/4 mashed ripe bananas
- Cream Ceese Icing
- 1/2 cup softened butter
- 250 g Cream Cheese
- 500 icing sugar
- 1 teaspoon vanilla essence
- extra walnuts for decoration
Ingredients
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Instructions
- Preheat the oven to 180c. Grease and line 2, 23 springloaded cake tins. Ensure the paper is 4-5cm higher than the rim of the tins.
- Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl.
- Add the beaten eggs and oil.
- Stir until the dry ingredients are moist. Do not beat!
- Add the vanilla, pineapple, walnuts and bananas and gently stir again until just combined.
- Pour half the mixture into each of the prepared tins.
- Bake for 35-40 mins or intil a skewer inserted in the centre comes out clean.
- Cool for 10 mins and then remove from tins and cool completely.
- Make the icing by creaming the softened butter and cream cheese together
- Add icing sugar and vanilla essence and beat until light and fluffy.
- Sandwich the 2 cakes together with half the icing when cakes are cold and the rest of icing on top of the cake,
- Decorate with more walnuts.
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My Daughter bakes this Hummingbird cake today and three of us were fortunate to be able to have a slice. OMG this has got to be the tastiest, lightest cake I have ever eaten and I am not usually a lover of cake. Thank you 😊