HUMMINGBIRD CAKE
Serves 8-10 Takes 1 hour 15 minutes, plus cooling
INGREDIENTS
For the cake
• 3 eggs
• 175g/6oz caster sugar
• 250ml/9fl oz sunflower oil
• 2 ripe bananas, mashed
• 100g/4oz pecan nuts, broken into pieces
• 250g/9oz finely chopped fresh or canned pineapple, drained, 2 tbsp of juice reserved
• 325g/11½oz plain flour
• 2 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 1½ tsp bicarbonate of soda
• 1 tsp salt
• 50g/2oz pecan nuts, for decoration (optional)
For the cream cheese frosting
• 200g/7oz full-fat cream cheese
• 125g/4½oz unsalted butter, softened
• 500g/1lb 2oz icing sugar
• 2 tsp pure vanilla extract
• Finely grated zest of 1 lemon
1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease 2 x 20cm/8in sandwich tins and line with baking parchment.
In a large mixing bowl, using an electric hand mixer, whisk
