PPPPPPPPPPlllleeeeaase does anyone have a recipe for HUMMINGBIRD CAKE?

[DANCESwithLordPottingtonSmythe]

I really wanted to make one for this weekend. I can only find American ones online that have a weird oil in them!
THANKS

what is this cake of which you speak ? I ask because I've just drawn a humming bird for a job and was wondering whether you needed help with decopration !!

LOL it's scrumptious A cake with crushed pineapple and banana in it and a cream cheese icing(like carrot cake icing) on top

yummy - what's the oil ?

Either vegetable oil or safflower or canola oil. I have to say the thought of adding oil to a cakes makes me ...and I don't me envious

oh adding oil is quite normal in some cakes, to make an emulsion - it's in ginger cake I think,also,if you make brownies you end up melting about 250g of butter which floats as an oil before you put flour in. Carrot cake might be the same too possibly...

I have a recipe, but I've never tried it out.

450g can crushed pineapple
150g plain four
75g SR flour
half tsp bicarb
half tsp cinnamon
half tsp ginger
200g brown sugar
45g dessic coconut
1 cup mashed banana
2 eggs lightly beaten
180ml vegetable oil

Cream Cheese frosting ingredients:
30g butter, softened
60g cream cheese
1 tsp vanilla essence
240g icing sugar

Preheat oven to moderate. Grease deep 23cm square cake pan. Line base with baking paper.

Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as poss. Reserve 60ml syrup.

Sift flours, bicarb, spices and sugar into large bowl. Using wooden spoon, stir in pineapple, reserved syrup, coconut, banana, egg and oil. Pour into prepared pan.

Bake cake at 180 for about 40 mins. Stand cake for 5 mons then turn cake out topside up to cool.

Beat butter, crm cheese and essence in small bowl with elec mixer until light and fluffy. Gradually beat in icing sugar.

where are you oing to get the hummingbirds from?

OH! Thanks Madam Ant and MaryAnnSingleton I'll try that then. I didn't realise that about oil in cakes I love making cakes but I've never come across that. Right, off to tescos later then to get some oil! Is sunflower oil the right stuff?

LOL BBBEeee - it is a rather gruesome thought. Imagine getting the piece with the beak in

Oil in cakes is fine, just don't use olive oil .

In the tips section it says:

pineapple must be well drained. Crushed pineapple is beter than blended or processed fresh or canned pieces or slices.

Bananas must be overripe.

Toasted shredded coconut is good sprinkled over the frosting.

PS - if I was making it, I'd just use sunflower oil.

It's having a bunch of over ripe bananas in the fruit bowl that made me want to make it Banana cake too boring! I've got some crushed pineapple (which I will drain properly I promise)
Was thinking maybe sesame oil if I can't use olive

damn you and your delicious cake recipes. i'm TRYING not to eat wheat, and i am now going to have to make this.

Gawd I've just tried to point it up for weight watchers. STEP AWAY FROM THE CAKE is all I can say

oh, it's the weekend,lets treat ourselves. it's not like we'd eat the WHOLE cake now, is it?.....is it?...........

not sesame oil !!!

Did you not see the wink after that one MaryAnn LOL!

oh no ! sorry

Truffle oil, maybe?

(Disclaimer: not truffle oil...)

that sounds utterly wonderful!! might have to make one of those V soon! have never even heard of it before this thread

Do you think it would be possible to substitute something else for the pineapple? (I know it rather defeats the whole object of the cake, but I really don't like cooked pineapple)

Cor, that sounds fab. I was on the lookout for an interesting cake revipe too.

Can someone explain the crushed pineapple though? Do you buy it in a tin crushed?

Broccoli - yes it comes in a tin. You can by it in Sainsburys.
I've caved and made it today...cooking now...

I'm on a mission with this hummingbird cake now. I'm finding such diverse recipes and photos of it on google. Can't decide which one to do.

LOL! I know what you mean, that's why I started this thread. Unfortunately I can't tell you how mine tastes yet as I've made it for a friend - It smells good though. It doesn't rise massively, it's more like a tray bake type thingy where you cook it in a straight edged tin and serve in squares. It's not heavy though.