A deliciously moist cake with banana, carrot and pineapple topped with sweet lemon cream cheese icing. The perfect cake for a special occasion.
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I heard something horrifying on the news last night in a report about the cost of living crisis.
The reporter interviewed a lady on the street.
She said something like this: ‘yes it’s really hard at the moment.
Money’s tight so we’ve had to cut out things like fruit and vegetables.’
SORRY WHAT?!?!
I don’t judge people, I really don’t but to hear that fruit and vegetables were the things to go when trimming the fat on the budget almost made me cry.
What are they eating?
To me fruit and vegetables are what they mean by food when they say we need food, water and shelter to survive.
I certainly couldn’t live without them even in my baking (like my segue?).
For Mother’s Day one year, my grandma requested carrot cake and hummingbird cake. I have to admit, I didn't even know what Hummingbird cake was.
What is a Hummingbird cake?
A hummingbird cake is a spiced pineapple and banana cake topped with cream cheese frosting and pecans (although I left the pecans out this time).
It usually has coconut too.
The day before, I’d made the best ever carrot cake and had it ready and waiting but as we went off to dinner the hummingbird cake was still in raw ingredient form.
It was about 9pm by the time we got home – time to start cake numero dos.
Apparently I get a little adventurous late at night.
I did have plans to just make this a simple layer cake with three equal sized layers using my 8-inch cake pans.
Getting out the pans, I spotted my mini tin and then my brain started ticking.
Ingredients
- Desiccated coconut - to serve
- Caster sugar
- Eggs
- Olive oil
- Bananas - mashed (approximately 3 large bananas)
- Ground cinnamon
- Plain flour - also called all purpose flour
- Bicarbonate of soda
- Salt
- Vanilla extract
- Sweet pineapple - fresh or canned chopped into small pieces
- Lemon cream cheese icing - this recipe really is the best cream cheese frosting
You can see where it went – a three tier hummingbird cake with lemon cream cheese icing.
I didn’t go all pro with the assembly.
I smooshed a little icing on the cake board then plonked on the biggest cake and iced it.
There was no time for crumb coating, we were already running late for lunch (I let the cakes cool overnight) and I was still in my stinky walking clothes from the Mother’s Day walk.
It was on with the next layer then icing again.
Just to make sure the cake layers didn’t slide off, I stuck two skewers through the whole thing after adding the top of the cake then iced over it to cover the holes.
Just make sure you tell the person cutting it if it’s not going to be you.
A bit of coconut sprinkled over the top and a couple of fake flowers topped it off nicely and made it very feminine for Mother’s Day.
I think the tiered layers actually made it much more special occasion worthy.
FAQs
Why is it called a Hummingbird cake?
There are a few answers to this question.
The first is that the classic cake was created in Jamaica where the dessert is called the doctor bird cake (or Dr. Bird cake).
It is thought to be named after the island's national bird, the scissors-tail hummingbird (locally known as the doctor bird).
Other theories include that it was named as it's sweet enough to attract hummingbirds.
Another is that the yellow streaks of banana are reminiscent of the bird's plumage.
Does cream cheese frosting need to be refrigerated?
Yes it is best to refrigerate any cake iced with cream cheese icing rather than leaving it at room temperature.
Store it in an airtight container.
Why is my cream cheese icing runny?
Cream cheese frosting can be runny for one of two reasons - too much of wet ingredients or the weather is too hot.
If it's runny when you make it then you'll need to add more icing sugar (aka powdered sugar) to thicken it.
Add a few tablespoons at a time until you get the desired consistency.
Why is my hummingbird cake dense?
Over-mixing the batter of your hummingbird cake can result in a dense, dry or even rubbery cake.
You want to mix just until all the ingredients are combined into the cake batter.
Use low speed to keep control if using an electric mixer.
What else can you decorate humminbird cake with?
Traditionally, the cream cheese frosting is topped with pecans.
We love using desiccated or shredded coconut.
Lemon zest can also be used.
Can you make the cake ahead of time?
Yes you can make the cakes a day or two ahead of time. It's best to wrap in plastic wrap.
They can also be frozen like this but double layer the plastic wrap.
Make sure the cake comes to room temperature before adding the rich cream cheese frosting.
The actual cake was wonderful. It was nice and moist and full of flavour but not too sweet and really quick and easy to make (thanks for the recipe Kristin!).
I used fresh pineapple but you can use tinned if you prefer.
It’s a bit tricky to slice but sure looks pretty in a tall slender piece on a cake plate.
Enjoy!
What about you?
What do you think of people cutting out fruit and vegetables to save money?
Do you often have crazy ideas when you’re doing things at the last minute?
Recipe
Hummingbird cake with lemon cream cheese icing
Ingredients
- 300 g caster sugar
- 3 eggs
- 300 ml olive oil
- 270 g peeled bananas mashed (approximately 3 large bananas)
- 1 teaspoon ground cinnamon plus extra to decorate
- 300 g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 100 g pineapple chopped into small pieces
- Lemon cream cheese icing
- Desiccated coconut to serve
Instructions
- Preheat the oven to 170C fan-forced and grease and line 3 round cake tins the largest being 22cm wide.
- Beat the sugar, eggs, oil, banana and cinnamon together in the bowl of an electric mixer until well-mixed.
- With the motor running, slowly add the flour, bicarb soda, salt & vanilla and beat for 30 seconds.
- Add the pineapple and beat just until incorporated.
- Divide the mixture between the cake tins filling them about half way.
- Bake for 20-25 minutes (the big cake will need a little longer) or until a cake tester inserted in the middle comes out clean.
- After a 5 minute rest in the tin, turn the cakes out onto a wire rack to cool.
- Blob a bit of icing on a cake plater and place the big cake on top. Ice it, then add the next sized cake.
- Add the top cake then insert two skewers in the top to hold the cake together.
- Ice the top cake then dust with coconut.
Lisa the Gourmet Wog says
Wow that's really sad isn't it?! When we're having a particularly tight week, I stock up on vegetables that are in season. If cooked properly, they can certainly go a long way!
As a mother, I just don't 'get' these reports. Seriously, how can it cost that much?! My daughter eats what we eat, I have no shame to admit she wears clothes from Big W and Target, and I refuse to buy toys when she already has so many that her grandparents have bought her. She'll go to a private school and certainly won't be missing out on anything. Anyway I'm opening a whole can of worms here ;)
Your cake looks most moist and delicious Claire xx
Lisa the Gourmet Wog says
*public school! LOL definitely public ;)
Claire says
Exactly! I use veges to bulk out our meals and make them stretch further! It's an interesting stat isn't it?!
Jo Smith says
I wonder how much coke they drink? And if you don't buy a wii and and an Xbox and a ps3 bringing up kids gets much cheaper (stepping off my soapbox now)!. That's a lovely looking cake, Claire. Last minute is usually when the creative juices start flowing.
Claire says
See that's where my mind went too Jo. I was just shocked!
The Café Sucre Farine says
Yum Claire! I know everyone loved your cake! I would never dream of doing something crazy at the last minute.............. oh I have to run, my nose is growing! :)
Claire says
Haha imagine our last-minute powers combined?!
Lorraine @ Not Quite Nigella says
How peculiar! Fruit and vegetables are the last thing I'd want to cut out. Seafood and meat are much more expensive!
Claire says
I don't think they were the things they were still eating Lorraine. I have a sneaking suspicion it's more like fast food and processed food from the supermarket :-(
Katy Potaty says
I agree with you, Lorraine. When I'm having a tightening-the-belt week, I stock up on fresh fruit and vegetables, especially ones that are super-filling and cheap (because they're in season) like potatoes, pumpkin and swedes.
Then I make sure I cut out expensive cuts of meat and add more cereals and legumes to the trolley! With a stack of cheap soup veges and some packets of lentils, pasta or rice and tomato paste, you can make an amazing soup or stew that'll feed a whole family for days!
Claire says
That's so true Katy. The thing I worry about is that people don't realise how easy it is. I think it will be my challenge to promote more easy, quick and inexpensive meals!
The Life of Clare says
That's absolutely insane that they're cutting out fruit and veggies first! I love veggies in a cake! This cake is beautiful!
Claire says
I think so Clare!
Hotly Spiced says
That's a beautiful looking cake, Claire and I love your flowers. It looks very feminine and perfect for Mother's Day. Yes, it's very sad that there are so many now who are finding it so difficult to make ends meet. I heard that same report and I think there was something in it about how it costs 50% more to raise a child these days than it did five years ago. Wages certainly aren't keeping up with costs. And the costs of raising a child start in the womb. I have a friend who's pregnant and she'll have to pay her obstetrician $9,000. Twenty years ago I paid $1,200 for Archie, eighteen months later I paid $2,500 for Arabella, a decade later I paid $5,000 for Alfie and I have a sister in the USA who's pregnant and her obstetrician will do it for insurance but if he didn't, she'd be up for $40,000. And that's before they child takes its first breath! xx
Claire says
It's just crazy isn't it Charlie. I still hate to think that fruit and vege aren't a priority over other things though.