Hummingbird cake

From The Mountain Cafe Cookbook by Kirsten Gilmour

Makes: 1x9inch tin
Preparation time: 15 minutes
Cooking time: 60-75 minutes
What you’ll need:

What you’ll need:


Wet Mix:

  • 450g caster sugar
  • 4eggs
  • 450ml veg oil
  • 400g bananas
  • 1 ¾ tsp cinnamon


Dry Mix:

  • 450g plain flour
  • 1 ¾ tsp baking soda
  • 140g chopped pineapple drained
  • 80g frozen or fresh raspberries
  • 180g pecan nuts
  • 2tsp vanilla essence


Lemon frosting:
  • 250g Philadelphia cream cheese
  • 390g icing sugar
  • 90g
  • melted butter
  • 1 lemon – zested

Put the sugar, eggs, oil, banana & cinnamon in the mixer & beat on a high speed until smooth, lump free & glossy.

Sieve the flour & baking soda together. Now add the flour, baking soda, pineapple, raspberries, pecan & vanilla essence to the wet mix. Mix on a low speed until fully incorporated.

Scrape mix into a greased tin & bake in a preheated oven at 150 degrees for about 60-75 minutes. Bake until a kebab stick just comes out clean.

For best results bake near the bottom of the oven. If the cake starts to brown on the top, place a piece of tin foil over the top while cooking, this will stop the top getting to dark or hard.

Once cake is completely cold remove from tin and place on plate or serving board. Using a serrated knife cut the cake through the middle to get 2 layers.

To make the frosting:
Place all of the icing ingredients into a cake mixer bowl and gently mix all together on a low setting. Once everything is incorporated then turn cake mixer up to full and beat till glossy and smooth. Evenly spread icing onto the bottom layer to within one inch of the edge of the cake, then place the second layer on top pressing gently but firmly down to stick the layers together & then cover the top of the cake with the remaining icing. Store cake in a tin or covered at room temperature do not refrigerate.