We just love the taste of this Hummingbird Cake. We feature it here at Castlewood regularly. It may seem like a lot of work, but really it is easy to prepare. It cooks in an hour and serves up to 14 people.
1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes or until risen, golden and the sponge’s spring back when touched lightly in the centre.
6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
9. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
10. Decorate with a few edible flowers such as violas to make it really pretty
11. Enjoy with a cup of tea and a smile !
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