Hummingbird Cake

READY IN: 40mins
Recipe by Diana Adcock

This recipe is posted by request. Looks darn good though!

Top Review by Charishma_Ramchanda

This is a GREAT cake. I made it today for my cousins and aunts back home in India(my dad's gonna carry it there for them tonight). I had to offer some to the unexpected guests who toppled over, they LOVED IT. Said, they felt like humming after eating it. I omitted the cream cheese, powdered sugar and butter that form a part of the icing in this recipe. Instead, I used all the ingredients mentioned under "For cake" and in addition to that, I used 1 mango(made its puree in the blender) and an additional tsp. of vanilla essence in the cake mixture. I also omitted the pineapples as I didnt have the tin unfortunately. Instead, I added a tsp. of pineapple essence to my cake mixture ingredients. It was a great cake. Loved it. Thanks a tonne!

Ingredients Nutrition

Directions

  1. To make the cake-----------------------.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Add the eggs and the oil, stirring well until the dry ingredients are moistened.
  4. Do not beat.
  5. Stir in the vanilla, crushed pineapple and bananas.
  6. Spoon the batter into 3 well-greased and floured 8-inch cake pans.
  7. Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
  8. Cool in pand for 10 minutes before turning out on to a wire cooling rack.
  9. To make the frosting----------------------.
  10. Beat together the butter, cream cheese and vanilla.
  11. Gradually beat in the powdered sugar, adding a little milk if necessary.
  12. Divide into two bowls and whip in puree to one of the bowls.
  13. Use the mango frosting to spread between the layers of cake.
  14. When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.

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