Hummingbird Cake

Afternoon Tea / Baked Goods









Hummingbird Cake a.k.a The Cake That Doesn't Last.

Earlier this year I was asked to help judge a friends workplace baking competition. There were some amazing baked goods submitted however the standout for me and the overall winner of the day was the Hummingbird Cake. Moist, fluffy and deliciously sweet.
I had never tried nor had heard of this cake before but I absolutely loved it. Also being a piña colada girl from way back, pineapple and I go hand in hand.


Here is a slightly adapted version of the cake from Paula Deen.


Ingredients

Cake
4 large eggs, size 8 or 9
2 c caster sugar
3/4 c rice bran oil
425 g crushed pineapple (1 tin with juice)
2 ripe bananas, mashed
½ c pecans, finely chopped
 tsp vanilla paste
 tsp ground cinnamon
3 c self raising flour, sifted

Cream Cheese Icing

50 g cream cheese
60 g butter, softened
1 tsp vanilla paste
2 tsp lemon or pineapple juice

Toffee Pineapple Crisps

1/2 fresh pineapple, sliced ultra thin using a mandolin or sharp knife
2/3 c caster sugar

Toasted Coconut and Pecan Crumble

2 c shredded coconut
1/2 c pecans, roughly chopped


Preheat oven to 180 degrees.

For the pineapple crisps, arrange the thin slices on a baking paper lined tray. Brush with water and sprinkle over half of the caster sugar. Bake for 12 minutes. Sprinkle over the remaining sugar and bake for a further 10 - 12 minutes.
Carefully remove pineapple from baking paper and arrange on a lightly greased plate. Allow to cool and harden.
Set aside.

For the toasted coconut and pecan crumble, heat a medium fry pan over a medium to high heat. Add coconut and stir every so often. You will need to keep an eye on it as they don't take long.
As they begin to brown add the nuts.
Once they are golden and crisp remove from the heat and place in a bowl to cool.
Set aside.

To make the cake, grease the tin/s you would like to use and place baking paper on the base. I used 3 9"round x 2" high tins.
Beat the eggs and sugar in a large bowl. You want the mixture to double in size and become thick, pale and creamy.
Add all the remaining ingredients and gently stir to combine.
Pour even amounts into the tins. Bake for 25-30 minutes.
Once cooked, remove from the oven and allow to cool for 15 minutes in the tin before turning out.
Set aside to cool completely.

For the icing, beat the cream cheese and butter together. Roughly 2 minutes.
Add the vanilla and juice and stir to combine.
Add the icing sugar in batches, beating continuously. Once combined check if it is sweet enough, add more icing sugar if need be.
If you find the mixture gets a little thick, add a drop of milk.

To ice the cake, spread two good spoonfuls of mixture over the top. Place the second cake and repeat. Repeat with the third layer.
Spread the entire cake with the remaining icing.
With dry hand take a spoonful of crumble and press against the sides of the cake. You will find a rhythm and gently work around the whole of the cake. Once all of the crumble is on you will be able to steady the layers if they moved.
Arrange the pineapple crisps on top.


Serve. Enjoy!










Amazingly Moist                                                               Coconut and Pecans







Photos From The Baking Competition






            Yum                                                          and Yummer! The winning cake!





The Hummingbird Cake is said to have originated from Jamaica.

I use All Good Bananas and Heilala Vanilla Paste. Cake will keep moist in the fridge for 3 days.



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