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Hummingbird Cake

October 27, 2010 12 Comments

2010 has been the year for reunions. A few months ago I went to my 15 year high school reunion. It was great to catch up with so many great school friends. It feels like 100 years since I have seen some of them.

It was so enjoyable getting to know the girls all over again, because inevitably we have all changed, grown and learnt more about ourselves. It is sometimes hard to leave the past behind when bombarded by all the things that remind us of the past but it was great holding onto the present and getting to know them again.

Since then all the one-on-one catch ups have began and this week was with the beautifully Louise and her two gorgeous girls Anna and Lainey. It has been particularly nice getting to know Louise again because we are discovering that we have so much in common and one of those things we have in common is our love of cooking.

Over one of our many facebook chats she said to me one day “how about inviting me over for a piece of one of your delightful cakes one day?” which I replied with “what type of cakes do you like” and she said “My favourite cake of all time would have to be Hummingbird cake”

When we made a time for her to come over to visit us I wanted to make sure her visit was welcomed with her favorite cake. So the search began to find the perfect Hummingbird cake recipe. Once I found one I liked and made some modifications, as I like to do I prepared for the day. I was apprehensive before I made the cake because I had not done a trial run and even if I had, I’ve never tried hummingbird cake so I wouldn’t even know what I was comparing it to.

Lucky for me it was gorgeous, and she and her gorgeous Lainey loved it.

~ Louise and Lainey ~

We had to convince Lainey there was none left otherwise she would have had a whole piece to herself I am sure :)

As you can see it had to be tall – 3 layers…!

Be prepared to share the love with this cake because it is big, and share is exactly what I did. Last night I gave a chunk of this yumminess to another friend I reunited with this year after 16 years, Tammy, from my performing arts days, and to show her appreciation she wrote me this very funny sms “OMG… if I could make love to a cake I would. This is the best thing I have ever tasted! Can I marry you” teehee

So here is the recipe for Hummingbird cake:


–        300 g caster sugar

–        3 eggs (at room temperature)

–        300 ml sunflower oil

–        270 g peeled bananas, mashed

–        1 tsp cinnamon, plus extra to decorate

–        300 g plain flour

–        1 tsp bicarbonate of soda

–        1/2 tsp salt

–        1/2 tsp vanilla extract

–        100 g tinned pineapples, chopped into small pieces

–        100 g chopped pecans, or walnuts plus extra (100 g) to decorate

Cream cheese frosting

–        600 g icing sugar

–        100 g unsalted butter, at room temperature

–        250 g cream cheese, cold

–        1 tsp vanilla extract

How to

Cake preperation

Preheat the oven to 170C

Put the sugar, eggs, oil, banana and cinnamon in an electric mixer and beat until all the ingredients are incorporated (don’t worry if the mixture looks slightly split at this stage).

Slowly add the flour, bicarbonate of soda, salt and vanilla extract and continue to beat until everything is well mixed.

Stir in the chopped pineapple and nuts by hand until evenly dispersed.

Line the based of three 20 cm cake tins with greaseproof paper. (Tip: Use exactly the same types of tins for consistency). Pour the mixture into the tins and smooth over with a palatte knife. Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched.
Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

To even the top of the cake out cut a little slice off the tip of each cake.

Cream cheese frosting preparation

Beat the icing sugar and butter together using an electric mixer until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until completely incorporated. Add vanilla extract and turn the mixer up to medium-high speed continue beating until the mixture is light and fluffy at least 5 minutes.

Place one cake on a stand and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides. Finish with sprinkling the icing with cinnamon and chopped pecans. I used about 100 grams of pecans on top of my cake.

Buon Appetito!

Adapted from the Hummingbird Bakery Cookbook by Tarek Malouf with several modifications.

Tags: , Baking, Cake, Hummingbird cake, Hummingbird cake, Recipes
  • http://www.wallaby-michy.blogspot.com Michelle Ng

    GAWD! This is just TOO good! It’s kicking everything else to the bottom and topping my to-bake-list!

  • Foodie Goddess

    Michelle – I want to see pics once you have cooked it!! I love having new recipes to look forward to cooking:) yipeeeee

  • Louise

    Well I quite cheekily feel some responsibility for and definite pride in this amazing cake! I’m not sure whether it’s the delightful photos of my gorgeous girl on your blog or the fact that I gave the Foodie Goddess a new challenge and she came through it with three chefs hats!! I also quite reluctantly gave away some of my chunk, to my Dad and two other friends, who were all gobsmacked (pardon pun) with it’s absolute delight. I was also prepared to share a tiny bit more with my little Lainey and she and I say a huge thanks to you. I WILL make this cake…..but not until I come down off the huge high of yours Foodie Goddess, which might take awhile! x

  • Alyssa

    You are seriously my Foodie Goddess!!
    You ROCK!

  • Foodie Goddess

    Louise, Thank you for being my inspiration for this lovely creation :)ox

  • Foodie Goddess

    Alyssa,Thanks.. all these compliments are going to go to my head you know. hehe

  • http://www.notquitenigella.com Lorraine @ Not Quite Nigella

    That looks amazing! I’m always very impressed by tall layered cakes. They always look so grand and impressive! :D

  • Foodie Goddess

    Thank you Lorraine :) I am always very intrigued by tall layered cakes… If it’s tall and layered, I must make it… voilà!

  • aajs

    Looks amazing – can it be made as a single layer cake?

    • Anonymous

      Maybe what you could do is make just one sponge and cut it in half and the put some filling in and put it back together and cover. It is very impressive with the 3 layers though :) Good Luck!

  • Louise

    okay the time has come!!! I’ve printed off the recipe, re-read your blog, and set the date for making this amazing cake! I’m going to make it for my Mum’s Birthday.
    Hope you are well my sweet girl. xx

    • Anonymous

      Great news. Let me know how you go :) I hope you are well too darling! xx

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