It’s only spring but we’re already getting our first taste of summer – juicy golden pineapples, luscious mangoes and sweet and tangy passionfruits.
A recipe which combines all of these summer flavours is this irresistible Hummingbird Cake.
Penguin Books sent me a review copy of the Country Women’s Association Classics cookbook a while ago which I’m still in the process of cooking through and reviewing (so look out for the review soon!). This Hummingbird Cake is one of over 400 fabulously easy and honest recipes featured in the book.

King of fruit - pineapple

I substituted canned pineapple for fresh pineapple, thanks to a delivery from the King Of Fruit team, direct from Queensland!
If you look beyond my clumsy cake decorating skills, you’ll see a super delectable cake that is moist and flavourful. The mashed bananas and sweet pineapples develop into a caramel-like taste that pairs so well with the cream cheese frosting.

Hummingbird Cake
Recipe adapted from (Noela Macleod, Essendon Branch, VIC) Country Women’s Association Classics
Serves 12 – 16

540g plain flour
400g caster sugar
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 eggs
1 cup canola oil
1 teaspoon vanilla essence
3 large ripe bananas, chopped
80g pecan nuts, roughly chopped
275g fresh pineapple, roughly blended
50g softened butter
⅓ cup sour cream
375g softened cream cheese
180g icing sugar
lemon zest, to taste
1 tablespoon lemon juice
1 large banana, sliced and tossed in lemon juice
¼ pineapple, peeled and cut unto decorative wedges
½ mango peeled and sliced
1 passionfruit
Preheat oven to 160°C. Grease and line the base of a 25cm round cake tin.
To make the cake, sift the dry ingredients into a large bowl, stir in the eggs and oil and combine well. Mix in the vanilla essence, chopped bananas, pecans and pineapple.
Pour batter into prepared cake tin and bake for 1¼ hours. Allow cake to cool in the tin for 15 minutes before turning out onto a wire rack.
To make the frosting, cream the butter, sour cream and cream cheese until fluffy. Add sifted icing sugar and mix gently to combine. Stir in lemon zest and juice. Refrigerate until ready to use. (Allow 10 minutes for frosting to soften to room temperature before spreading onto the cake.)
When cake is cool, cut in half horizontally. Spread the bottom half with a layer of cream-cheese frosting about 1cm thick, then top with sliced banana. Place the other half of the cake on top and spread remaining frosting over cake surface. Decorate with the remaining fresh fruit and serve.

Hummingbird cake

JENIUS sampled fresh King Of Fruit pineapples with thanks to Tropical Pines



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