HUMMINGBIRD CAKE

HUMMINGBIRD CAKE
Serves 10
A moist delicious cake ideal at Easter or for a celebration
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Ingredients
  1. 3 large bananas mashed
  2. 1/2 cup passionfruit pulp
  3. 425g can crushed pineapple including the juice
  4. 11/3rd cup sugar
  5. 3 eggs-size 6 are fine
  6. 3 cups plain flour
  7. 1 cup canola oil
  8. 1/2 tsp. salt
  9. 11/2 tsp. ground cinnamon
  10. 1tsp vanilla extract or essence if you have none
  11. 11/4 tsp. baking soda
  12. ICING
  13. 45g soft butter
  14. 80g softened cream cheese
  15. 31/4 cups icing sugar
  16. 1Tblsp lemon juice
  17. 1 tsp. vanilla extract
  18. Passionfruitbpulp to decorate
Instructions
  1. So simple...put all the ingredients into a large bowl and mix until combined. How easy is that!!!!!!
  2. Pour into a prepared 23cm round tin . I use a tin with a removable base and I just spray before adding the batter.
  3. Bake for an hour to an hour and a quarter at 180 degrees. I use fan bake.
  4. Check with a skewer to make sure it comes out cleanly.
  5. Cool in tin on a wire rack
  6. Ice cake when completely cool.
  7. Beat butter and the cream cheese with an electric beater until smooth and creamy . Add the remaining ingredients and beat again until smooth...this takes a few minutes.
  8. Spread generously over the cake and decorate the top with the passionfruit pulp
Notes
  1. This cake needs to be served on a plate with a fork
maison de cuisine https://www.maisondecuisine.co.nz/

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