Liz P’s Hummingbird Cake

A delicious and different fruity cake, extremely moist and full of tropical flavours. This recipe was given to me some time ago by a Bridge friend, who lives in Truro, although the recipe originates from Australia or the US, I believe. Thanks Liz for this scrumptious recipe, it is virtually all in one and is a doddle to make, great as a dessert and freezes like a dream. Ticks every box for me. Brilliant as a Xmas dessert!

Liz suggested making it in a 23cm [9 inch] square tin, so that is what I have generally done, but it is equally good in a round, as I have done here.

Butter and line the base of your tin and pre heat your fan oven to 160C

450 gr tin of crushed pineapple, drained as best as you can.

¼ of a cup of the reserved syrup

3 oz gr SR flour

5 oz gr plain flour

½ teaspoonful bicarbonate of soda

½ teaspoonful cinnamon

½ teaspoonful ground ginger

7 oz soft light brown sugar

2 oz desiccated coconut

1 cup mashed over ripe banana 

2 large beaten eggs

6 fl oz sunflower oil

Sift the flour and spices in a large mixing bowl. Add the drained pineapple, syrup, coconut, banana, eggs and oil. Mix well and pour into your prepared tin. Done!

Bake for approx 50 mins, checking the top is not browning, if so turn the temperature down a tad.

Cool then decorate with this lovely frosting:

3 oz soft cream cheese

1 oz softened butter

1 teaspoonful vanilla extract

8 oz icing sugar

a little coconut if you wish

grated lemon for the top [I also use a teaspoonful of the juice with the icing sugar] a little lemon zest over the top.

Mix together and roughly cover the top, using a spoon to make little troughs. Just scrumptious.