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Hummingbird Cake

  Rating 0.0

Prep

30 mins

Bake

50-60 mins

Serves

8

Difficulty

Medium

About

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

made using

Dark Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) round cake tin.

Step 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.

Step 3

In a separate bowl, beat the eggs lightly. Add the vegetable oil and vanilla extract, and whisk until well combined.

Step 4

Pour the egg mixture into the dry ingredients, and stir until just combined. Be careful not to overmix.

Step 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.

Step 6

Pour the batter into the prepared cake tin and smooth the top with a spatula.

Step 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.

Step 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.

Step 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.

Step 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.

Step 11

Slice and serve the spiced hummingbird cake, and enjoy!

Ingredients – 14 items

Serving

1

For the cake

Butter

Butter

Unsalted, softened

225 g
Flour

Self raising flour

225 g
Cinnamon

Ground Cinnamon

1 tsp
Nutmeg

Ground nutmeg

1/2 tsp
Ginger-Ground

Ground ginger

1/2 tsp
Fairtrade Dark Brown Soft

Tate & Lyle Fairtrade Dark Soft Brown Cane Sugar

150 g
Eggs

Large eggs

2
Rapeseed-oil

Vegetable oil

150 ml
Vanilla

Vanilla extract

1 tsp

Pineapple

Canned chunks, drained and chopped

200 g
Bananas

Banana

Ripe

1
Flaked coconut

Desiccated coconut

50 g
Pecans

Pecans

Chopped

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

For drizzling

For the cream cheese icing

Cream-cheese

Cream cheese

200 g
Butter

Butter

Unsalted

50 g
Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Pure Cane icing sugar

250 g
Vanilla

Vanilla extract

1 tsp

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