Hummingbird Cake

Directions

1. 1
   Preheat oven to 180°C fan forced.
2. 2
   Drain pineapple keeping juice for icing.
3. 3
   In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
4. 4
   Stir bicarb soda into apple sauce (it will froth) and add to bowl.
5. 5
   Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
6. 6
   Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
7. 7
   Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
8. 8
   Bake 35- 40 minutes or until firm to touch in the centre.
9. 9
   Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
10. 10
    Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
11. 11
    Spread over top of cake.
12. 12
    In humid weather it is best to keep this cake refrigerated.