Hummingbird Cake

Ingredients:

420g plain flour
1 tsp baking soda
1/2 tsp salt
400g sugar
1 tsp cinnamon
3 eggs, beaten
180ml vegetable oil
1 1/2 tsp vanilla extract
240g crushed pineapple
140g pecan nuts, chopped
310g bananas, mashed

For the Cream Cheese Icing:
120g butter, softened
240g cream cheese
900g icing sugar
70g pecan nuts, chopped

Method:

Sift together the flour, baking soda, salt, sugar and cinnamon to a large bowl. Form a well in the centre then add the eggs and oil before stirring in until all the dry ingredients are moistened (stir gently, however and do not beat). Fold in the vanilla, pineapple, pecan nuts and bananas then divide the batter between three greased and floured 22cm sandwich pans.

Transfer to an oven pre-heated to 175°C and bake for about 25 minutes, or until golden brown and a skewer inserted into the centre of the cakes emerges cleanly. Transfer to a wire rack and allow to cool in the pans for 10 minutes then turn out onto a wire rack to cool completely.

In the meantime, prepare the cream cheese icing. Whisk together the butter and cream cheese until soft then whip the sugar into the mixture until soft and thoroughly combined. Stir the pecan nuts into the icing then use to sandwich the cakes together and to top the finished cake sandwich.

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