Friday, 30 May 2014
Pineapple - Hummingbird Cake
“Delicious Cakes and Slices” baked by the Solo Valencio Girls, Orange 2014 all profits to Western Care Lodge
Ingredients: 450g crushed pineapple; 1 cup plain flour; ½ cup self raising flour; ½ tsp bicarb soda; ½ tsp ground cinnamon; ½ tsp ground ginger; 1 cup brown sugar; ½ cup coconut; 1 cup mashed banana (2 bananas); 2 lightly beaten eggs; 180ml oil
Method: Grease 19cm cake tin and line base with baking powder. Drain pineapple well. Reserve ¼ cup liquid. Sift dry ingredients into large bowl. Add remaining ingredients. Stir until just combines. Pour mixture into prepared tin. Bake in moderate oven for about 1 hour. Cover with foil if overbrowning. Stand cake for 10 minutes before turning onto wire rack to cool. Top with lemon frosting and walnuts/pecans if desired.
Lemon frosting: 200g creamed cheese. 1 ½ tsp grated lemon rind; 3 tsp lemon juice. Place all ingredients in Kitchen wiz. Mix and gradually add ½ cup of icing mixture until smooth.
Contributed by Louise Eggleston.