Hummingbird Cake With Macadamia Nuts |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Doesnt really contain hummingbirds. I only do this for special occasions cause its got like a whole cup and a half of oil in it. My Pa loves this, its like a banana cake, but with a tropical twist. Im gonna make him one for his birthday soon. Ingredients:
1 1/2 cups plain flour |
1 1/2 cups self-raising flour |
1 tsp bi-carb soda |
1 tsp ground ginger |
1/2 cup sugar |
1 cup macadamia nuts, chopped |
1 1/2 cups vegetable oil |
3 eggs, lightly beaten |
1 tsp vanilla essence |
225 g can crushed pineapple (not drained) |
3 cups mashed banana (about 3 biig bananas) |
*****cream chez topping |
125g cream cheese |
60g butter |
1 cup icing sugar |
1/2 tsp vanilla essence |
Directions:
1. Preheat oven to 180C. Line a 9 x 7 inch cake tin.
2. Sift flours, bi-carb, ginger and a pinch of salt into a large bowl. Add sugar and macadamias.
3. Combine oil, eggs, pineapple and banana in another bowl. Pour on to dry ingridients and stir gently to combine.
4. Pour batter into the cake tina and bake for 55-60 minutes (til a skewer comes out clean like) Stand cake in pan for ten minutes, then transfer to a wire rack to cook completley before icing.
5. To make the icing, just mix everything with electric beaters till smooth. Smother the cake with it.
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