Humingbird Cake

Directions

1. 1
   Preheat the oven to 190C/gas 5.
2. 2
   Butter 2 x 20cm loose-bottomed cake tins at least 5cm deep, line the bases with baking paper and butter this too.
3. 3
   Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk.
4. 4
   Whiz the pineapple flesh in a food processor to a coarse puree, then add the bananas and whiz again.
5. 5
   Fold this into the egg yolk mixture.
6. 6
   Sift the flour and baking powder together and stir into the mixture, then add the cinnamon and pecans.
7. 7
   Whisk the egg whites in another bowl until stiff, and fold them into the cake mixture in two goes.
8. 8
   Divide this evenly between the tins, weighing them for accuracy then give the tins a couple of taps on the work surface to bring up any bubbles.
9. 9
   Bake for 30-40 minutes until the cakes are shrinking from the sides and a skewer inserted at the centre comes out clean.
10. 10
    Run a knife around the edge of the cakes and leave to cool.
11. 11
    To make the frosting, place the butter and icing sugar in the bowl of a food processor and cream together.
12. 12
    Remove to a large bowl, blend in the cream cheese a spoonful at a time until smooth, then work in the vanilla extract.
13. 13
    If it seem grainy, give it quick whirl with an electric whisk, but don't use a food processor as it will liquefy the mixture.
14. 14
    Turn the cakes on to a board and remove the baking paper.
15. 15
    spread a quarter of the frosting over the top of one of the cakes, sandwich with another quarter and use the remaining frosting to coat the sides.
16. 16
    Decorate with whole pecans and dust with icing sugar.
17. 17
    Place in the fridge to set for about an hour.
18. 18
    If not serving immediately, cover with clingfilm, and chill.
19. 19
    remove from the fridge about 30 minutes before eating.