The Greatest Small Show In Yorkshire!

Hummingbird Cake Recipe

Hummingbird Cake       For a printable PDF Version of the recipe please click Hummingbird Cake

Cook Time: 25 – 30 minutes, plus cooling and chilling

For the Sponge

250g (9oz) self raising flour

250g (9oz) caster sugar

1 tsp baking powder

1 tsp ground cinnamon

50g (2oz) walnut pieces, chopped

2 large ripe bananas, peeled (200-250g / 7 – 9 oz peeled weight) and mashed

1 x 432g tin of pineapple chunks, drained and finely chopped

2 eggs, beaten

1 tsp vanilla extract

175ml (6 fl oz) sunflower oil, plus extra for greasing

For the Icing

100g (4oz) butter, softened

175g (6oz) full-fat cream cheese

300g (11oz) icing sugar, sifted

1 tsp vanilla extract

  1. You will need two 20cm (8in) round, loose-bottomed sandwich tins. Preheat the oven to 200°C/180°C fan/Gas 6, then grease the tins with a little sunflower oil and line each of the bases with a disc of baking paper.
  1. Measure the flour, sugar, baking powder and cinnamon into a large bowl, add the chopped walnut pieces and stir together. In a separate bowl, mix together the mashed bananas and chopped pineapple with the eggs, vanilla extract and sunflower oil.  Add the banana/pineapple mixture to the dry ingredients and stir with a wooden spoon to combine, taking care not to over-mix.
  1. Divide the batter evenly between the prepared tins, smoothing the tops with your spoon, and bake in the oven for about 25 – 30 minutes or until golden, well risen and springy to the touch. Set aside to cool down completely before turning out of the tins and peeling off the baking paper.
  1. To make the icing, place the butter in a bowl with the cream cheese, icing sugar and vanilla extract and beat together with an electric hand whisk until smooth. It is best to beat in the icing sugar a little at a time so that it doesn’t fly everywhere.  Chill the icing for 30 minutes before assembling the cake.
  1. To assemble the cake, place one cold sponge on a plate or cake stand and spread with half the icing, then sit the other sponge on top and spread with the remaining icing.
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