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Hummingbird Cake Recipe

   
 

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     Hummingbird Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
450g can crushed pineapple in heavy syrup
1 C plain flour
1/2 C self-raising flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 C firmly packed brown sugar
1/2 C coconut
 
1 C mashed banana
2 eggs, lightly beaten
3/4 C vegetable oil
ICING
30g cream cheese
30g butter
Icing sugar as needed

Instructions
Preheat oven to 180 C. Line 20cm cake pan with baking paper (I used 23cm spring form non-stick round tin with no lining/greasing).
Drain pineapple well, reserve 1/4 cup of syrup. Sift both flours, soda, cinnamon and ginger into a large bowl. Stir in the sugar and coconut. Add pineapple, reserved syrup, banana, eggs and oil and mix until well combined (Don't think you can over beat). Pour into pan.
Bake for 1 hour (in 23cm tin think it was about 15 mins less - until skewer comes out clean. Cover with foil if over browning (I did when getting a little golden on top).
Ice with cream cheese icing. Melt butter and cream cheese in microwave, mix well. Add icing sugar until correct consistency.


Originally Submitted
12/18/2013





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