Hummingbird Cake
300g caster sugar
3 eggs
300ml sunflower oil
270g peeled bananas, mashed
1 teaspoon ground cinnamon plus extra to decorate
300g plain flour
1 teaspoon bicarb of soda
1/2 teaspoon salt
1/4 teaspoon vanilla extract
100g tinned pineapple, chopped into small pieces
100g shelled pecan nuts, chopped, plus extra, chopped and whole, to decorate
2 quantities cream cheese frosting ( see below )
3 x 20cm cake tins base lined with greaseproof paper
Preheat oven to 170 C/325F/Gas 3. Put sugar eggs oil banana and cinnamon in a freestanding electric mixer with paddle attachment or use a handheld electric whisk and beat until all the ingredients are well incorporated ( don't worry if the mixture looks slightly split ). Slowly add the flour, bicarb, salt and vanilla extract and continue to beat until evrything is well mixed.
Stir in the chopped pineapple and pecan nuts by hand until evenly dispersed.
Pour the mix into the prepared cake tins and smooth over with a palette knife. Bake in preheated oven for 20-25 mins or until golden brown and sponge bounces back when touched.Leave the cakes to cool slightly in tins before turning out onto wire racks to cool completely.
When cakes cold, put one on a cake stand and spread about one quarter of the cream cheese frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the reamining frosting over the top and sides. Finish with pecan nuts and a light sprinkling of cinnamon.
Cream cheese frosting
300g icing sugar sifted
50g unsalted butter at room temp
125g cream cheese, cold
Beat icing sugar and butter together with electric whisk on medium slow speed until mix comes together and is well mixed. Add cream cheese in one go and beat until completely incorporated. Turn mixer up to medium high speed and continue beating until light and fluffy, at least 5 mins. Do not overbeat as it can quickly become runny.