Hummingbird cake

Chef: Dairygold
Prep: 30 mins
Cook: 35 mins
Hummingbird cake
Fruit cake is brought up to date with the addition of tropical fruits, nuts and a delicious cream cheese icing.

100g Dairygold, melted

250g plain flour
250g caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
3 eggs, beaten
100ml sunflower oil
100g chopped pecan nuts, plus extra to decorate
2 bananas, mashed
1 large mango, peeled, stoned removed, flesh mashed
2 passion fruit, pulp only
85g diced pineapple
1 orange, zest only
Cream cheese icing
200g cream cheese
80g Dairygold
1 orange, zest only
400g icing sugar

Preheat oven to 180°C/350°F/Gas 4. Grease and line three 20cm/8in cake tins.

Add melted Dairygold to a mixing bowl.

Sift in the plain flour, caster sugar, ground cinnamon and bicarbonate of soda.

Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.

Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until golden.

Remove from the oven and set aside on a wire rack to cool completely.

To make the cream cheese icing, blend the cream cheese and Dairygold together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.

Once the cakes are cool, spread the cream cheese icing on top of each cake. Continue icing between all of the layers, ending with another layer over the top of the cake. Decorate with pecan nuts.

Serves
12

Preparation Time
30 minutes

Cooking Time
35 minutes

Main ingredients
Dairy, Fruit, Eggs, Sugar, Nuts, Oil

Recipe Type
Cakes & Baking, Dessert, Entertaining, Cake Stall, Vegetarian

Level of Difficulty
Easy

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