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Lancewood Hummingbird Cake with Cream Cheese Icing
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Lancewood Hummingbird Cake with Cream Cheese Icing

Ingredients

Cake:

750 ml cake flour
500 ml sugar
5 ml bicarbonate of soda
7.5 ml cinnamon
5 ml salt
375 ml canola oil
4 large egg(s)
10 ml vanilla essence
440 g canned crushed pineapple , do not drain
100 g pecan nuts  or walnuts, chopped
500 ml bananas , mashed

Cream cheese icing:

120 g butter , softened
500 ml icing sugar
460 g LANCEWOOD® Medium Fat Plain Cream Cheese , at room temperature
5 ml vanilla essence

For decorating:

pecan nuts  or walnuts, chopped
dried pineapple chips  (optional)
dried banana chips  (optional)

Method

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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