Hummingbird cake – from America – simply delicious!

Ingredients for 1 servings:

• 380 g flour
• 1 tsp baking soda
• 1 tsp salt
• 400 g white sugar
• 1 tsp cinnamon powder
• 3 large eggs, beaten
• 250 ml vegetable oil
• 1 ½ tsp vanilla extract
• 1 can of pineapple pieces with juice, 250 ml each
• 110 g pecans, chopped
• 400 g banana(s), cut into 1 cm thick slices
• 250 g cream cheese, soft
• 115 g butter, soft
• 500 g powdered sugar, sifted
• 1 tsp vanilla extract
• 55 g pecans, chopped
• Grease for the molds
• Flour for the molds

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Hummingbird Cake

For this cake, you’ll need three 24 cm springform pans. Preheat the oven to 175°C (conventional). In a large bowl, combine flour, baking soda, salt, sugar, and cinnamon. Add the eggs and oil and mix well. Do not beat. Add the vanilla extract, pineapple chunks with juice, pecans, and banana chunks and mix with the batter. Pour the batter into the greased and floured 24 cm springform pans. Place the springform pans in the oven for 25-30 minutes. The batter is ready when a wooden skewer inserted into the center comes out clean. Remove the springform pans from the oven and let cool on a wire rack for 10 minutes. Then remove the cakes from the pans and let cool completely on wire racks. While the cake is cooling, prepare the frosting. In a bowl, beat together the cream cheese and butter with a mixer. Gradually add the sifted powdered sugar, stirring constantly. Finally, add the vanilla extract and mix with the cream cheese mixture. Spread a layer of frosting on one of the cakes, then place the second cake on top and spread the same layer. Place the third cake on top and cover with the remaining frosting, also spreading it on the sides. Finally, sprinkle the 55g chopped pecans on top of the cake. Refrigerate the cake until ready to serve.