Name: Semi-Naked Hummingbird Cake
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 12
Ingredients: 4 eggs, lightly beaten; 1 1⁄2 cups vegetable oil; 1 3⁄4 cups brown sugar, firmly packed; 2 cups self-raising flour; 1 cup plain flour; 2 tsps mixed spice; 1 tsp bicarbonate of soda; 440g can crushed pineapple in juice, well drained; 1 cup mashed banana (2 bananas); 1⁄2 cup finely chopped pecans; 1⁄3 cup desiccated coconut; Fresh flowers, to decorate; FROSTING; 1 1⁄2 x 250g block cream cheese, chopped, at room temperature; 75g unsalted butter, chopped, at room temperature; 1 tsp finely grated lemon rind; 1 1⁄2 cups icing sugar mixture

Semi-Naked Hummingbird Cake

Be inspired – this stunning creation is great to share at any party or celebration.

Skip to Recipe

Serves 12

Prep

40M

Cook

1H 10M

Total

1H 50M

Be inspired – this stunning creation is great to share at any party or celebration.

Ingredients

4 eggs, lightly beaten

1 1⁄2 cups vegetable oil

1 3⁄4 cups brown sugar, firmly packed

2 cups self-raising flour

1 cup plain flour

2 tsps mixed spice

1 tsp bicarbonate of soda

440g can crushed pineapple in juice, well drained

1 cup mashed banana (2 bananas)

1⁄2 cup finely chopped pecans

1⁄3 cup desiccated coconut

Fresh flowers, to decorate

FROSTING

1 1⁄2 x 250g block cream cheese, chopped, at room temperature

75g unsalted butter, chopped, at room temperature

1 tsp finely grated lemon rind

1 1⁄2 cups icing sugar mixture

Method

Grease three 20cm-round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.

Beat eggs, oil and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick and slightly pale. Transfer to a large bowl.

In two batches, stir in combined sifted ours, spice, and soda with pineapple, banana, pecans, and coconut. Divide evenly among prepared pans. Smooth over tops.

Cook two pans at a time, in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand cakes in pans for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining cake.

To make frosting, beat the cream cheese, butter and rind in a small bowl of an electric mixer until fluffy. Gradually add sugar, 1⁄2 cup at a time, beating until well combined. Reserve 1 3⁄4 cups frosting.

To assemble cake, sandwich the cakes together evenly with the remaining frosting. Using a spatula, spread reserved frosting over top and thinly around the side of the cake, scraping away excess frosting to create the naked look.

Decorate with fresh flowers.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

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