Hummingbird Cake Recipe

Ingredients

3 cups self-raising flour
1/2 tsp salt
2 tsp ground cinnamon
1 tsp allspice
4 bananas overripe
1 cup brown sugar firmly packed
445 g canned pineapple
2 eggs lightly beaten
60 g walnuts chopped
1/2 cup vegetable oil

Icing

100 g cream cheese
55 g butter
1 cup icing sugar
1 dash vanilla essence

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 1 cake

Instructions

Preheat your oven to 180C.
Spoon mixture into your pre-prepared cake tin.
Sift flour, salt, cinnamon and salt into a large mixing bowl.
Add brown sugar and combine thoroughly with a knife.
Using a blender, emulsify half of your pineapple and your bananas.
Using a manual/hand potato masher, mash the remainder of your pineapple and bananas roughly.
Create a well in the centre of your dry ingredients and pour in crushed walnuts, oil, lightly whisked eggs, bananas, pineapple juice and pineapple.
You could go rustic and smother your cake in the icing using a spatula, or if you feel like you have a little extra patience for this step today and a decorative piping nozzle, you can pipe your icing on in in a pretty pattern.
Place into a preheated oven for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.
Remove from oven, then place in the fridge to chill while you prepare your icing.
Place cream cheese, vanilla essence and butter into a small mixing bowl.
Cream together with electric beaters until you see a slight colour change, then gradually add your icing sugar. Beat on high until your icing is smooth in consistency.
If the top of your cake isn't already flat, use a bread knife and take the top off to ensure you have a flat surface to work with.
Line a cake tins and set aside. The tin I've used is 20cm in diameter, however you can use cake tins of any diameter to create the desired effect, you will just have to adjust the cooking time of your cake accordingly.