Ingredients for 10″ square Hummingbird Cake
A 250ml measuring cup was used for this recipes.
440g can crushed pineapple in juice or syrup [or 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) well-drained crushed pineapple]
300g (2 cup) self-raising flour
150g (1 cup) plain flour
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
6 large eggs (we use eggs with a minimum weight of 59g)
250ml (1 cup) oil (we use peanut oil, but any mild-flavored oil could be used)
780g (3 cup) mashed very ripe banana
450g (2 cups, firmly packed) brown sugar
170g (1 1/3 cup) pecan nuts, broken or chopped into pieces
Cream Cheese Frosting (to fill the cake)
245g (1 3/4 cups) icing sugar
80g cream cheese
2 1/2 teaspoons (12.5ml) lemon juiceDecorator’s Buttercream (a nice firm buttercream to spread on the sides and top of cake)
(Very stable in very hot weather which we get in the summer here on the Gold Coast, Australia. Probably the best buttercream for covering the outside of cakes as it firms up nicely and forms a crust)
250g Lurpak butter
250g copha or solite
1 tbsp lemon juice
around 750g Pure icing sugar (just keep adding till you are happy with the consistency)
one and a half tablespoons of ‘Pavlova Magic’.
1/4 cup of water (don’t freak out if the icing seems to curdle, it comes together fine.)
Method for Hummingbird Cake
If using a can of crushed pineapple, empty the contents into a strainer over a medium bowl. Set aside to drain.
Grease a deep 10” square cake pan and line the base and sides with baking paper.
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced). If you are not using a fan-forced oven, adjust the oven rack to the lower half of the oven so the centre of the cake will be in the centre of the oven.
Stir or whisk self-raising flour, plain flour, bicarbonate of soda and cinnamon together in a large bowl until combined.
Measure 62ml (1/4 cup) pineapple juice/syrup and 110g (1/2 cup) pineapple flesh.
Place eggs, oil, banana, brown sugar, pecan nuts, crushed pineapple and pineapple juice in a large bowl. Stir the ingredients together until well combined.
Add banana mixture to flour mixture and stir until combined.
Pour batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.
Bake cake for about 1 hour and 20 minutes, until a thin-bladed knife or wooden skewer inserted into the centre of the cake comes out without any batter attached.
Allow cake to cool in pan on a wire rack. Remove from pan.When cool cut in half and fill with Cream Cheese Frosting.
Cream Cheese Frosting
Place icing sugar in a mixer and mix on high speed for a few seconds to remove any lumps. Add butter, cream cheese and lemon juice to the food processor. Process on medium speed for about 30 seconds. Stop the machine and use a spatula to scrape down the side of the bowl. Process for a further 15 seconds, or until the frosting is smooth and creamy. Make a dam of Decorator’s Buttercream around the edge of the cake and fill in the middle with the frosting.
Melt/soften the copha (make sure soft all the way through, or just melt) (Solite is already soft, so just add straight to the bowl).
Add copha/solite and softened butter to mixer, start mixing, add lemon juice.
Add the icing sugar a cup at a time, once combined add pav magic, and water. Leave to mix for about 10 minutes.
Smooth over the sides and top of the cake and leave till firm.
Covering the cake with sugarpaste
Knead some white icing to a pliable dough and roll it out to 3 mm (1/8 in) thick, using a large rolling pin.
Cover both cakes with white sugarpaste.Making the strips
Cut out 3.5 cm wide strips of black and white sugarpaste the height of the cake. You will need 20 black strips and 16 white strips plus 4 white corner strips which you can custom cut to fit once all the other strips are in place. Start off each side by marking the midpoint and sticking the first black strip right in the middle.
Let the cakes sit for a couple of hours to allow the icing to dry before you make the lids. Brush the top of the cakes with a little water (or syrup) and run the brush around the top inch of the side of the cakes. Knead 700g of the white icing for the top box lid and 900g for the the bottom box lid.Once the dough is pliable, roll out each piece till they are at least 8 in larger than the width of each box. Roll the icing over your rolling pin, lift it up and roll it over the cake. Smooth the top and sides with a flexi-scraper. Use a ruler to mark the edge of the lid on all 4 sides. Trim the lid with a sharp knife.