Recipe: Hummingbird Cake

Hummingbird Cake

Hummingbird Cake

Hummingbird cake is up there with my favourites. It’s bursting with tropical fruitiness, rich and buttery pecans, and sweet, smooth and cool frosting. I couldn’t help but go back for a second slice.


For the cake:

200ml groundnut oil

250g golden caster sugar

3 medium eggs, separated

3 tbsp whole milk

100g fresh pineapple

2 medium ripe bananas, peeled

300g plain flour

1 tbsp baking powder

1 tsp ground cinnamon

75g pecans, roughly chopped + extra whole pecans for decoration

For the frosting:

180g unsalted butter, softened + extra for greasing

150g icing sugar + extra for dusting

450g full-fat cream cheese (Philadelphia works better than mascarpone-I’ve tested out both!)

1 tsp vanilla extract


(preheat oven to 170*c and grease & line the base of 2 20cm non-stick, loose-bottom, round cake tins)

– whisk the oil and caster sugar in a large bowl, then add the milk and egg yolks

– purée the pineapple and bananas in a blender, then stir into the mix

– sift flour and baking powder, then fold into mixture along with cinnamon and chopped pecans

– in a separate bowl, whisk the egg whites into stiff peaks, then fold into the cake mixture, half at a time

– divide the mixture between the two tins and tap on the work surface to remove any air bubbles

– bake for 30-40 minutes until risen, slightly golden and cooked through (check this by inserting a skewer into the centre of the cake-it should come out clean)

– remove cake from tin and cool completely on a wire rack

– for the frosting, blend butter, vanilla and icing sugar with an electric whisk, then gradually add cream cheese

– to assembly, spread 1/4 of the frosting mix over one sponge and gentle top with the second

– work the remaining frosting over the top and around the sides, until you have a smooth and even finish-use a spatula to do this

– decorate with whole pecans around the edge and dust with a little icing sugar

– if you are not serving straight away, store in the fridge. When ready to serve, remove from fridge for half an hour to bring the cake to room temperature

About SAFbakes

Want to know where to eat and what to bake? Join me at

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: