Recipe Post - Hummingbird Cake

Friday, 10 May 2013

This recipe is from the Martha Stewart website, but it's just so good I had to share it with you all! I'm a massive fan of banana bread and when I saw this recipe for a cake that's similar with pineapple AND pecan nuts? I knew I'd love it. But you have to eat this pretty quick or it turns into a soggy mess.

 Cake Ingredients:
-3 cups of SR flour
-2 cups of sugar
-3/4 cup of vegetable oil
-1/2 cup chopped pecan nuts
-2 very large and ripe bananas, mashed
-8oz can of crushed pineapple with juice
-1 tsp vanilla extract
-1 tsp cinnamon
-4 large ingredients

Frosting Ingredients:
-16oz of icing sugar
-8oz cream cheese
-3oz unsalted butter
-1 tsp vanilla extract
-1tbsp milk
-chopped pecans to decorate

1. Set oven to Gas Mark 3.
2. Stir all cake ingredients to combine, no need to use an electric whisk a wooden spoon is enough.
3. Grease 2 large cake tins or 3 smaller ones. Distribute batter evenly throughout them.
4. Cook for 25-30 minutes or until a skewer poked into the middle of the cake comes away clean.
5. Leave to cool on a wire rack.
6. Combine all frosting ingredients with an electric whisk when your cakes are cold.
7.  Even spread frosting over one of the cakes, then place the other on top and cover completely.
8. Sprinkle the pecan nuts over the top.
9. Cut up and enjoy.

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