Hummingbird Cake

Name: Hummingbird Cake
Prep time: 40 min
Cook time: 1 h 45 min
Total time: 2 h 25 min
Yield: 10 serving(s)
Ingredients: 225 mL sunflower oil, plus extra to grease; 200 g ripe banana (peeled weight), about 2 medium; 75 g drained tinned pineapple, finely chopped; 4 medium eggs; 250 g self-raising flour; 225 g muscovado sugar; 1 tsp. bicarbonate of soda; 2 tsp. ground cinnamon; 75 g pecans, roughly chopped, see GH TIP; 150 g unsalted butter, softened; 75 g icing sugar, sifted; 2 tbsp. maple syrup; 280 g tub full-fat Philadelphia cream cheese; About 50g pecans, roughly chopped; Dried pineapple crisps or dried/baked pineapple

A very easy cake-and-icing combination – the icing doesn’t need to be too neat as you want the sponge to show through.

By The Good Housekeeping Cookery TeamPublished: 29 April 2024

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Hannah Hughes

The pineapple crisps are also simple to make but take some time in the oven, so buy online if you prefer, or use bought dried/baked pineapple (we like Urban Fruit).

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Yields:

10 serving(s)

Prep Time:

40 mins

Cook Time:

1 hr 45 mins

Total Time:

2 hrs 25 mins

Cal/Serv:

648

Ingredients

FOR THE CAKE

225 ml
sunflower oil, plus extra to grease
200 g
ripe banana (peeled weight), about 2 medium
75 g
drained tinned pineapple, finely chopped
4
medium eggs
250 g
self-raising flour
225 g
muscovado sugar
1 tsp.
bicarbonate of soda
2 tsp.
ground cinnamon
75 g
pecans, roughly chopped, see GH TIP

FOR THE MAPLE ICING

150 g
unsalted butter, softened
75 g
icing sugar, sifted
2 Tbsp.
maple syrup
280 g
tub full-fat Philadelphia cream cheese

TO DECORATE, OPTIONAL

About 50g pecans, roughly chopped
Dried pineapple crisps or dried/baked pineapple

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Grease and line the base and sides of 20.5cm round, 6cm deep, loose-bottomed tin with baking parchment. For the cake, in a large jug, thoroughly mash the banana and chopped pineapple, then whisk in the oil and eggs.
2. Step 2In a large bowl, mix the flour, sugar, bicarbonate of soda, cinnamon and 1/4tsp fine salt. Make a well in the centre, add the egg mixture and stir until combined. Add the pecans. Mix briefly.
3. Step 3Scrape mixture into prepared tin and cover tin loosely with foil. Bake for 1hr 30min, then remove foil and return to oven for 15min, or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 5min, then transfer to a wire rack and leave to cool completely.
4. Step 4Once the cake is cool, make the icing. In a large bowl, using a handheld electric whisk, beat the butter and icing sugar until light and fluffy. Beat in the maple syrup, then add the cream cheese and beat briefly to combine (don’t overbeat or the icing will become runny).
5. Step 5Using a large, serrated knife, cut the cooled cake into 3 horizontal layers and use 2/3 of the icing to sandwich the layers back together. Transfer to a cake stand or serving plate. Spread remaining icing over the top and sides, smoothing with a large palette knife to get an even finish (you want some of the sponge to peek through the icing on the sides).
6. Step 6If you like, decorate the base of the cake with chopped pecans and the top with pineapple crisps or dried pineapple. Serve in slices.

GH TIP
You can replace the pecans in the cake and on the decoration, if making, with walnuts.

TO STORE
Loosely cover and chill, without pineapple decoration, for up to a week. Allow to come to room temperature before serving.

TO MAKE PINEAPPLE CRISPS
Peel a medium pineapple and, using a large knife, slice as thinly as possible (1-2mm is ideal). Arrange on 2 large baking sheets lined with baking parchment and bake in an oven preheated to 110°C (90°C fan) mark 1/4 for about 3hr, carefully flipping the slices every hr, or until shrunken and leathery to the touch. Leave to cool on the sheets (they will crisp as they cool) before using. Makes about 24 crisps. Store in an airtight container at room temperature for up to 2 weeks.