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Hummingbird Cake with Cream Cheese IcingCake:
Cream cheese icing:
For decorating:
Cake:
Preheat oven to 180°C and grease 3 x 23 cm diameter cake tin.
Sift the flour, sugar, bicarbonate of soda, cinnamon, and salt together. Beat the oil, eggs and vanilla essence together. Add to the dry ingredients and mix well.
Add the pineapple, with the liquid, nuts and bananas. Mix until well combined.
Spoon into the prepared cake tins. Use the back of a spoon to spread out evenly.
Bake for 25 - 30 minutes, or until a skewer inserted comes out clean.
Leave to cool in the pans before turning out. Cool completely before icing.
Icing:
Beat the butter and icing sugar together until pale yellow.
Add the cream cheese and vanilla essence and mix well.
Apply icing to the top of each of the 3 cakes and stack to form one large cake.
Sprinkle with the chopped nuts.
Decorate with dried pineapple and banana chips (optional).
HINTS & TIPS:
Use 2 x 250 g LANCEWOOD® Full Fat Plain Cream Cheese (at room temperature) instead of LANCEWOOD® Medium Fat Plain Cream Cheese and add 45 – 60 ml cream.
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