Hummingbird cake
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How to make Hummingbird cake
Yield = 8Prep time: 0:30
Cook time: 1:10
Total time: 1:40
Ingredients
- Melted butter, to grease
- 1 x 440g can crushed pineapple in juice
- 1 cup mashed overripe banana
- 60ml (1/4 cup) fresh passionfruit pulp
- 215g (1 cup) caster sugar
- 2 eggs, lightly whisked
- 150g unsalted butter, melted
- 265g (1 3/4 cups) self-raising flour, sifted
- 2 teaspoons ground cinnamon
Cream cheese icing
- 1 x 250g pkt cream cheese, at room temperature
- 60g unsalted butter, extra, at room temperature
- 125g (3/4 cup) icing sugar mixture
Method
- Step 1 Preheat oven to 170°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
- Step 2 Drain pineapple, reserving 1 tablespoon of juice. Combine the pineapple, banana, passionfruit pulp, sugar and egg in a large bowl. Stir in the butter. Add the flour and cinnamon. Stir until just combined.
- Step 3 Spoon into the prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean. Set aside in the pan for 5 minutes to cool. Turn onto a wire rack to cool completely.
- Step 4 To make the cream cheese icing, use an electric beater to beat the cream cheese, butter, icing sugar and reserved pineapple juice in a bowl until smooth. Spread over the top of the cake. Cut into slices to serve.
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