Fatima M's Hummingbird Cake

>> Monday, March 22, 2010

Such a pretty looking cake!


butter for greasing 2 nine inch round pans (buttered and floured/parchment paper)
2 1/4 cups all purpose flour
2 ripe mashed bananas
1 can diced pineapple with juice
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/2 tsp baking soda
1/2 tsp salt
3 large eggs
1 3/4 cup sugar
1 cup vegetable oil


2 packages room temperature cream cheese
1/2 cup room temperature butter
3 cups icing sugar
1 tsp vanilla
1 tbsp finaly grated lemon zest

  • Preheat oven to 350.
  • Whisk the flour, cinnamon, nutmeg, ginger, baking soda and salt in a bowl.
  • Beat the eggs and sugar with a mixer on high speed until thick and light, 5 minutes.
  • Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, mix together.
  • Add the can of pineapple to the batter.
  • Add the mashed bananas.
  • Seperate the batter into the 2 round pans. Tap pan lightly on the counter to remove air bubbles
  • Cook on middle rack for 45 mins. Recipe calls for 50 mins, but I found it done at 45.
  • Make the frosting mixing the cream cheese and butter. Add the vanilla and the lemon zest, and then one cup at a time add the icing sugar.
  • Ice, enjoy and keep the cake in the fridge.


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