Made with these products Rhodes Quality Products
A cake worthy of serving at your next tea table. The Hummingbird is a banana and pineapple spice cake popular in the Southern US of A. It keeps well.
- 250 ml (1 C) butter
- 500 ml (2 C) sugar
- 15 ml (1 T) vanilla essence
- 4 large eggs
- 750 ml (3 C) cake flour
- 15 ml (1 T) bicarbonate of soda
- 5 ml (1 t) ground cinnamon
- 2.5 ml salt
- 65 ml buttermilk
- 4 ripe bananas, mashed
- 1 x 227 g can Rhodes Quality Pineapple Crush in Light Syrup
- 250 ml (1 C) pecan nuts, chopped (optional)
- 80 g butter or white margarine
- 175 g tub plain cream cheese
- 500 ml (2 C) icing sugar, sifted
- Lightly grease and flour 3 cake pans and set aside.
- Beat the butter, sugar and vanilla essence together until fluffy.
- Add the eggs 1 at a time, beating well after each addition.
- Combine the flour, bicarbonate of soda, cinnamon and salt and add to the butter mixture alternating with the buttermilk.
- Add the mashed bananas, Rhodes Quality Pineapple Crush with the syrup and pecan nuts (if using) and mix well.
- Divide the batter evenly between the prepared pans tapping each of the pans once to remove any air bubbles from the batter.
- Bake in a preheated oven at 180°C for 30 minutes or until a skewer, when inserted into the middle of the cake, comes out clean.
- Remove from the oven and allow to cool for 10 minutes in the pans.
- Turn out and cool completely before icing.
- To make the icing: cream the butter or margarine until pale and creamy.
- Add the cream cheese and beat until combined.
- Add the icing sugar, taking care not to overbeat, otherwise the icing will become too runny.
- Sandwich the 3 cake layers together with some of the icing and spread the remaining icing evenly over the top of the cake.
- Refrigerate for at least 1 hour before serving and store any uneaten cake in the fridge.