Helen RandellHummingbird Cake
January 19th 2009 18:22
Hummingbird Cake
2 ripe bananas
130g crushed pineapple
285g caster sugar
210g self-raising flour
2 teaspoons ground cinnamon
170ml oil
60ml pineapple juice
2 eggs
ICING
60g unsalted butter, softened
125g cream cheese, softened
185g icing sugar
1-2 teaspoons lemon juice
Preheat the oven to 180 degrees C. Lightly grease a 20cm square cake tin and line with baking paper.
Place the banana, pineapple and sugar in a large bowl. Add the sifted flour and cinnamon. Stir together with a wooden spoon until well combined.
Whisk together the oil, pineapple juice and eggs. Pout onto the banana mixture and stir until combined and the mixture is smooth.
Spoon into the tin and smooth the surface. Bake for 1 hour, or until a skewer inserted into the cake comes out clean. Leave in the tin for 15 minutes before turning out onto a wire rack to cool.
To make the icing, beat the butter and cream cheese using eletric beaters until smooth. Gradually add the icing sugar alternating with the lemon juice. Beat until thick and creamy.
Spread the icing thickly over the top of the cooled cake.
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