NOTE: I’m not sure why this is called Hummingbird Cake as it definitely does not contain anything with feathers!
Whenever I make a cake for our Garden Club I always try to make it with something from the garden – a challenge sometimes. Today was our first meeting of the year and we had an excursion to the Mullumbimby Community Garden. Luckily I had some lovely ripe bananas, pineapple and passionfruit to make this tried and true Hummingbird Cake – a very easy recipe with very little preparation time – about 15 minutes. Of course, everything you need to make this cake can also be bought from a shop.
NOTE: Pineapple is in the bromeliad family and make a wonderful border in the tropical garden. They require very little care and attention and fruit after a couple of years or so. To grow them you simply plant the green top off the fruit – it’s that easy!
- 1 cup plain flour (I use wholemeal)
- 1/2 cup self-raising flour
- 1/2 teaspoon bi-carb. soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon powdered ginger
- 1 cup firmly packed brown sugar
- 1/2 cup desiccated coconut
- 2 eggs
- 3/4 cup vegetable oil (or extra light olive oil)
- 1 cup mashed banana
- 450g can crushed pineapple in syrup, drained – or the equivalent fresh pulsed with the banana in a food processor
- 100g cream cheese (I use Philadelphia brand because it is dense and doesn’t make the icing sloppy)
- 100g softened butter
- 1 cup icing sugar mixture
- 1 tablespoon passionfruit pulp
- Preheat oven to moderate….(I use 170C F/F gas oven).
- Grease a deep, 19cm square (or round) cake tin and line base with baking paper.
- Sift flour, soda and spices into a large bowl and stir in sugar and coconut.
- Combine lightly beaten eggs and vegetable oil and add to dry ingredients.
- Then add mashed banana and drained pineapple.
- When well combined, spread mixture into cake tin and bake in moderate oven for about 1 hour.
- Let cake stand for a few minutes before turning out onto rack to cool.
- When cold, top with the yummy passionfruit frosting and dust with desiccated coconut.
Volunteers day at the Mullumbimby Community Gardens – making lunch from some of their bountiful produce.“As you sow, so shall you reap”Galatians VI