HUMINGBIRD CAKE
3 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon salt
2 cups sugar
1 teaspoon cinnamon
3 eggs (beaten)
1 cup oil
1 teaspoon vanilla essence
1 can crushed pineapple (with juice)
1 cup pecan nuts (chopped)
4 small mashed bananas
½ cup pecan nuts(chopped)
Cream cheese Icing:
1 tub cream cheese
125 gram butter or margarine (softened)
250 gram icing sugar (sifted)
1 teaspoon vanilla
Pre-heat the oven to 180ºC. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moist. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into baking pan (I used a 26cm)
Bake for 45 minutes. Remove from the oven and allow to cool.
To make cream cheese icing – In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla eessence. Top cake with the icing and top with ½ cup chopped pecans.
Photo: Zelda Ellis
