It was my mum’s birthday on Wednesday. She has been a bit spoilt this week with mother’s day last weekend and now her birthday, but she is worth it. For her birthday cake I decided to make Hummingbird cake. I read about it a while ago when the name caught my eye, I remember thinking ‘what a weird name for a cake!’, maybe somebody could tell me the origins of the name? Mum loves hummingbirds, almost as much as butterflies and dragonflies, she even has tattoos of them (I’ll try to convince her to let me post a photo of her tattoos, they are beautiful), so I have always wanted to make this cake for her.
I’m also making this cake for Meeta at What’s For Lunch Honey? for her Big Birthday Bash for Monthly Mingle #11. I hope you have a lovely birthday in June and I am sending you this cake (virtually) to help you celebrate!
The cake recipe is originally from the June 2005 issue of Super Food Ideas. I changed the original cream cheese icing recipe as I found their version WAY too sweet, like burn-the-back-of-your-mouth sweet, not pleasant at all. The cake itself has a bit of an eclectic mix of ingredients, from bananas to coconut to nuts and even a can of crushed pineapple, but trust me – they work together! I’m still stumped on the ‘hummingbird’ name though. Anyone?
Hummingbird Cake (Serves 8)
Preheat oven to 180C and line the base of a 6cm deep, 22cm springform pan. Drain a 440g can crushed pineapple well. Sift 2C self-raising flour, 1/2tsp bicarbonate of soda, 1/2tsp ground cinnamon & 1C brown sugar and mix lightly. Add 1/2C desiccated coconut & 1/2C chopped nuts (I used Walnuts, Pecans were suggested) and stir to combine.
In a small jug lightly beat 2 eggs, then add 1C mashed banana (you will need around 2 large or 3 medium sized bananas) & 3/4C canola oil (or sunflower oil). Mix well, then add to flour mixture along with drained pineapple. Stir very gently with a large metal spoon to combine.
Spoon mixture into prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean. Cool in tin for 5 minutes before transferring to a wire rack to cool completely.
To make icing beat 60g softened butter, 250g light cream cheese, 1tsp vanilla extract & 1C sifted pure icing sugar until smooth. Once cool, cover whole cake in icing and top with chopped nuts and/or toasted shredded coconut.