Tuesday, 12 May 2015

Hummingbird Bundt Cake

Happy Mother's Day to all readers/bloggers. Here's a special cake I baked for the occasion, a new favourite of mine, baked in a bundt pan. The whole house smelled wonderful while it was baking and one good thing about using a bundt pan is that I don't have to bake it in 2 layers like I usually do and lesser frosting needed.

This is a flavourful, moist and delicious cake, prefectly paired with cream cheese frosting. The humid weather didn't help at all while I was frosting it thus the not so perfect piping. Nevertheless, we enjoyed it for dessert and loved by all. That's the important thing, right. ;)

Hummingbird Cake

Here's what you need :

3 cups cake flour
1 cup castor sugar
4 medium bananas, mashed
8oz can of crushed pinapple, not drained
1 tsp baking soda
1/2 tsp salt
3/4 cup conola / corn oil
1 cup pecans, baked for 5 mins at 170C and chopped
3 eggs
2 tsp pure vanilla extract

Method : 

Prepare and grease a bundt pan.
Sift flour with baking soda and salt. Keep aside.
In an electric mixer beat eggs and add in oil, mashed bananas, crushed pineapple, mix and add in sugar and vanilla. Mix well to combine.
Slowly add in flour mixture and beat on low till combined. Do not overmix.
Add chopped pecans. Mix.
Pour into greased bundt pan and bake at 170C for an hour or till toothpick comes out clean.

Frosting :

4 oz cream cheese
4 tbsp butter
1 1/2 cup icing sugar

Beat all together in a electric mixer and pipe on cake.\

Adding this post to :

Cook for Mother's Day

No comments:

Post a Comment