Post by braided-rug on Oct 19, 2005 16:40:23 GMT 10
Hummingbird Cake
1 cup (Metric cup is 1/10th larger than imperial) all-purpose flour
1/2 cup self-rising flour
1/2 teas baking soda
1/2 teas ground cinnamon
1/2 teas ground ginger
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
2 eggs, beaten lightly
3/4 cup extra light olive oil or vegetable oil
1 cup mashed banana
450g (about 1lb) can crushed pineapple in syrup, drained
Frosting
90g (3oz) cream cheese
90g (3oz) butter, softened
1 cup icing sugar mixture
1 tab passionfruit pulp
Preheat the oven to moderate 350oF. Grease a deep, 7" square cake pan and line the base with baking paper. Sift the flours, soda and spices into a large bowl; stir in the sugar and coconut. Add the combined eggs, and oil then the banana and pineapple; mix well. Spread the mixture into the prepared pan and bake in a moderate oven for about 1 hour. Stand the cake in the pan for 5 minutes before turning onto a wire rack to cool. Top the cold cake with the passionfruit frosting. Beat the cream cheese and butter in a small bowl with an electric mixer until as white as possible. Gradually beat in sifted icing sugar then stir in the passionfruit. Iced cake suitable to freeze. Can be made 2 days ahead, store in an airtight container in the refrigerator.
1 cup (Metric cup is 1/10th larger than imperial) all-purpose flour
1/2 cup self-rising flour
1/2 teas baking soda
1/2 teas ground cinnamon
1/2 teas ground ginger
1 cup firmly packed brown sugar
1/2 cup desiccated coconut
2 eggs, beaten lightly
3/4 cup extra light olive oil or vegetable oil
1 cup mashed banana
450g (about 1lb) can crushed pineapple in syrup, drained
Frosting
90g (3oz) cream cheese
90g (3oz) butter, softened
1 cup icing sugar mixture
1 tab passionfruit pulp
Preheat the oven to moderate 350oF. Grease a deep, 7" square cake pan and line the base with baking paper. Sift the flours, soda and spices into a large bowl; stir in the sugar and coconut. Add the combined eggs, and oil then the banana and pineapple; mix well. Spread the mixture into the prepared pan and bake in a moderate oven for about 1 hour. Stand the cake in the pan for 5 minutes before turning onto a wire rack to cool. Top the cold cake with the passionfruit frosting. Beat the cream cheese and butter in a small bowl with an electric mixer until as white as possible. Gradually beat in sifted icing sugar then stir in the passionfruit. Iced cake suitable to freeze. Can be made 2 days ahead, store in an airtight container in the refrigerator.
