Hummingbird Cake
Moist layers of banana, pineapple, and pecans come together in this hummingbird cake—but the real magic happens when you add the secret ingredient. Discover what makes it unforgettable.
Total time
70 min
Servings
1
Calories
221.9
Category
Desserts
Discover the tropical charm of this Hummingbird Cake, a moist and flavorful dessert that combines pineapple, banana, and walnuts with a hint of mixed spice. Perfect for a weeknight treat, this oven-baked cake is ready in under 4 hours and serves one generous portion.
Ingredients
Makes 1 serving
- 2 sugar
- 1/3 bicarbonate of soda
- 1 applesauce
- 1/2 banana
- 1 walnuts
- 1/4 crushed pineapple with juice
- 3/4 mixed spice
- 1 self-raising flour
- 2 icing sugar
- 1 reduced fat margarine
Method
Preheat oven to 180°C fan forced.
Drain pineapple keeping juice for icing.
In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
Stir bicarb soda into apple sauce (it will froth) and add to bowl.
Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
Bake 35- 40 minutes or until firm to touch in the centre.
Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
Spread over top of cake.
In humid weather it is best to keep this cake refrigerated.
Cook's notes
- Drain the crushed pineapple thoroughly and reserve the juice for the icing to maximize flavor.
- Do not overmix the flour; fold gently to keep the cake light and tender.
- Use a 19cm round cake tin coated with cooking spray to prevent sticking.
Frequently asked
Can I use fresh pineapple instead of canned?
Yes, but you'll need to crush fresh pineapple and measure 1/4 cup with its natural juice. Adjust sweetness as fresh pineapple may be less sweet.
What can I substitute for reduced fat margarine in the icing?
You can use regular margarine or unsalted butter for a richer flavor. For a dairy-free option, try coconut oil or vegan margarine.
Why is it important not to beat the flour into the batter?
Overmixing develops gluten, which can make the cake tough and dense. Folding gently preserves the airy texture.
