Hummingbird Cake

    There are few words I can use to actually describe this cake. The pictures don’t do justice. Neither does the supremely easy recipe. The fact that it makes enough for a large gathering plus leftovers (because god knows, cake makes for an excellent breakfast) wont do it either. I could wax poetic about how the cake manages to retain its cushiony soft texture after a night in the refrigerator and how it pairs well with cream cheese frosting (instant winner in my book) or perhaps even a white chocolate Ganache or go on and on about there was a flavor surprise in every bite too. I could eat this plain, with icing, in its batter form or with custard. I could eat this for breakfast, lunch, pre-dinner, post-dinner, pre-dess…
    Okay, you need to make this pronto. Simple stuff – dry ingredients in bowl #1 and wet in bowl #2. Mix, mix, mix. Pour and wait till your house is filled with this orchard like aroma. If you are blessed to find pecans where you live, throw in a cup of finely chopped pecans. Of course, they aren’t available here so I just left them out. Generously coat in cream cheese frosting and thank your stars that you found this recipe.
    P.S – I made this cake for my most favorite person, my dad! Happy birthday Dad! Let’s save the world, one cake slice at a time! Xo
    Hummingbird Cake
    Serves: A hungry family of 15
    Adapted from: Joyofbaking
    3 cups (360g) flour
    2 cups (400g) caster sugar
    1 tsp baking soda
    1/4 tsp to 1 tsp ground cinnamon (I don’t like an overpowering taste of it so I added 1/4th tsp)
    3 eggs, beaten lightly
    3/4th cup vegetable oil
    1 tsp vanilla extract
    1 small tin of pineapple slices (226g drained weight), crush but do not drain
    3 medium bananas, mashed
  1. Pre-heat the oven to 3500F/1800C. Grease and line two 9 x 2″ cake tins and set aside.
  2. In a large mixing bowl, add the flour, caster sugar, cinnamon and baking soda.
  3. In another mixing bowl, add the eggs, oil, pineapple slices with the juice, vanilla extract and mashed bananas. Using a sturdy wooden spoon, add the dry ingredients to wet and mix well to combine.
  4. Pour into cake tins and bake for 30 – 40 minutes or until cake tests done. If you aren’t planning to ice right away, let the cakes cool, wrap in foil and keep at room temperature till later.
  5. Cream Cheese Frosting
    One 8 oz packet of Philadelphia Cream Cheese, at room temperature
    450g icing sugar, sifted
    1 tsp vanilla extract
    A splash of milk, if required
    Color, to tint the icing, if required
  6. In the bowl of your stand mixer with the whip attachment, add the cream cheese and icing sugar. Cover the bowl with a splash guard or a tea cloth and combine on medium-high speed for about 2 to 3 minutes. Remove the tea cloth or splash guard, scrape down the sides of the bowl and add the extract. Beat again for another 2 minutes till the extract is combined and there are no traces of icing sugar. Add milk if the icing is too thick (but carefully!), slather over cake and refrigerate for an hour till it sets, at least.

4 responses to “Hummingbird Cake

  1. Hi Richa,
    Was browsing through your blog and came to this recipe.Looks great. But would really appreciate more pics please.:)
    P.S. It was great meeting you at Amrita’s workshop.Hope to see you again in of yours.


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