American South

Hummingbird cake

Banana, pineapple and pecans in a spiced cake under cream cheese frosting. Pure Southern celebration.

75 minTime

7 gProtein each

mildSpice

A cake named for a bird2 chapters · 1 min read

Make it your way

Grandma's wayA spiced banana pineapple pecan cake with cream cheese frosting.

The original

689kcalsame

7 gproteinsame

3 gfibresame

75minutessame

Hummingbird cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3 cups

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Salt½ tsp

Cinnamon powder1½ tsp

Sugar1½ cups for the cake, 2 cups powdered for frosting

Cooking oil (vegetable oil)1 cup

Egg3

Banana3 ripe, mashed

Pineapple1 small tin crushed pineapple, with juice

Pecans1 cup, toasted, chopped

Vanilla essence (vanilla flavouring, imitation vanilla extract)1½ tsp

Cream cheese1 cup, soft, for frosting

Butter½ cup, soft, for frosting

Method

5 steps

1Heat the oven to 175°C and grease and line two 23 cm pans.
2Whisk flour, soda, salt, cinnamon and 1 1/2 cups sugar. Stir in oil, eggs and vanilla until just combined, then fold in banana, pineapple and most of the pecans.
3Divide between the pans and bake 25 to 30 minutes until a skewer comes out clean. Cool completely.
4Beat cream cheese and butter until fluffy, then beat in about 2 cups of sugar (powdered) and a splash of vanilla.
5Sandwich and cover the layers with frosting and scatter the remaining pecans on top.

Serve it like this

Serve tall slices on plates at room temperature so the crumb is soft. Strong coffee or iced tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

American South

Hummingbird cake

Banana, pineapple and pecans in a spiced cake under cream cheese frosting. Pure Southern celebration.

75 minTime

7 gProtein each

mildSpice

A cake named for a bird2 chapters · 1 min read

Make it your way

Grandma's wayA spiced banana pineapple pecan cake with cream cheese frosting.

The original

689kcalsame

7 gproteinsame

3 gfibresame

75minutessame

Hummingbird cake.

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)3 cups

Baking soda (bicarb soda, bicarbonate of soda)1 tsp

Salt½ tsp

Cinnamon powder1½ tsp

Sugar1½ cups for the cake, 2 cups powdered for frosting

Cooking oil (vegetable oil)1 cup

Egg3

Banana3 ripe, mashed

Pineapple1 small tin crushed pineapple, with juice

Pecans1 cup, toasted, chopped

Vanilla essence (vanilla flavouring, imitation vanilla extract)1½ tsp

Cream cheese1 cup, soft, for frosting

Butter½ cup, soft, for frosting

Method

5 steps

1Heat the oven to 175°C and grease and line two 23 cm pans.
2Whisk flour, soda, salt, cinnamon and 1 1/2 cups sugar. Stir in oil, eggs and vanilla until just combined, then fold in banana, pineapple and most of the pecans.
3Divide between the pans and bake 25 to 30 minutes until a skewer comes out clean. Cool completely.
4Beat cream cheese and butter until fluffy, then beat in about 2 cups of sugar (powdered) and a splash of vanilla.
5Sandwich and cover the layers with frosting and scatter the remaining pecans on top.

Serve it like this

Serve tall slices on plates at room temperature so the crumb is soft. Strong coffee or iced tea alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hummingbird cake

Make it your way

Ingredients

Method

Hummingbird cake

Make it your way

Ingredients

Method

Make it a meal