Hummingbird Cake

Categories:

Cakes & Cupcakes

Tropical and nutty, this cake is full of texture and sweet fresh flavours that will make an afternoon break all the brighter!
 

Prep Time
30
minutes
Bake Time
50-60
minutes
Hummingbird cake
Ingredients
Yields
8
  • 225g unsalted butter, softened
  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 150g Tate & Lyle Light Fair Trade Pure Cane Soft Brown Sugar
  • 2 large eggs
  • 150ml vegetable oil
  • 1 tsp vanilla extract
  • 200g canned pineapple chunks, drained and chopped
  • 1 ripe banana, mashed
  • 50g desiccated coconut
  • 50g chopped pecans (optional)
  • Lyle's Golden Syrup, for drizzling
For the cream cheese icing
  • 200g cream cheese
  • 50g unsalted butter, softened
  • 250g Tate & Lyle Fair Trade Pure Cane Icing Sugar
  • 1 tsp vanilla extract
Instructions
Method
  1. Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.
  2. In a large mixing bowl, combine the self-raising flour, cinnamon, nutmeg, ginger, and Tate & Lyle Light Soft Brown Sugar. Mix well to ensure the spices are evenly distributed.
  3. In a separate bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, and whisk until well combined.
  4. Pour the egg mixture into the dry ingredients, and stir until just combined. Be careful not to overmix.
  5. Fold in the chopped pineapple, mashed banana, desiccated coconut, and chopped pecans (if using). Stir gently until all the ingredients are evenly distributed throughout the batter.
  6. Pour the batter into the prepared cake tin and smooth the top with a spatula.
  7. Bake in the preheated oven for approximately 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
  8. Once baked, remove the cake from the oven and allow it to cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
  9. Meanwhile, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy. Gradually sift in the Tate & Lyle Icing Sugar, and continue to beat until well combined. Stir in the vanilla extract.
  10. Once the cake has cooled, spread the cream cheese frosting evenly over the top. Drizzle with Lyle's Golden Syrup for an extra touch of sweetness.
  11. Slice and serve the spiced hummingbird cake, and enjoy!