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KITCHEN | Hummingbird Cake

We know we've been sharing quite a few cake recipes over the past couple of weeks (The Caker's Rhubarb and Maple Cream Cheese and My Darling Lemon Thyme's Rhubarb and Lemon flourless number). Maybe we're just in a cake kind of mood. We're working on some mouth-watering (non cake) recipes for you over the coming weeks. But how could we say no to this one, a light-as-a-feather, fruity and just a little bit naughty Hummingbird Cake. It's a recipe by Sunday Folk, one of our favourite food bloggers (her instagram is pretty great, too). We love Bianca's happy, heartfelt approach to vegan and vegetarian cooking - and this cake is no exception. We hope you have a warm, baking-filled week.

KITCHEN | Hummingbird Cake | Sunday Folk

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten * egg replacer can be used.
1 cup vegetable oil
 1 1/2 teaspoons vanilla extract
2 cups crushed pineapple, undrained * More can be added if needed
1 cup chopped pecans
2 cups chopped bananas
1/2 cup chopped pecans

Method: Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)

Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into three greased and floured 9-inch round cake tins.

Bake at 175°C for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting Ingredients:
1 container cream cheese, softened – Philadelphia regular cream cheese is perfect.
1/2 cup butter or margarine, softened
1 small package icing sugar, sifted
1 teaspoon vanilla extract

Method: Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Read more from our Kitchen recipe series here.
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