Hummingbird Cake

Name: Hummingbird Cake
Ingredients: cake Hummingbird; 2/3 cup butter softened; 2/3 cup brown sugar; 3/4 cup pecans finely chopped; 1 carrot peeled, grated; 8 ounces crushed pineapple drained; 3/4 cup self-rising flour sifted; 3/4 cup all-purpose flour sifted; 1/2 cup buttermilk; 2 eggs lightly beaten; icing; 1/3 pound cream cheese; 1 1/2 tablespoons butter softened; 1/2 cup powdered sugar sifted; 1 passionfruit pulp removed

15 ingredients

4 steps

Ingredients

cake Hummingbird
2/3 cup butter softened
2/3 cup brown sugar
3/4 cup pecans finely chopped
1 carrot peeled, grated
8 ounces crushed pineapple drained
3/4 cup self-rising flour sifted
3/4 cup all-purpose flour sifted
1/2 cup buttermilk
2 eggs lightly beaten
icing
1/3 pound cream cheese
1 1/2 tablespoons butter softened
1/2 cup powdered sugar sifted
1 passionfruit pulp removed

Directions

1

Preheat oven to 350°F. Lightly grease and line an 11x7 inch rimmed baking pan with parchment paper.
2

Cream butter and brown sugar together until pale. Add pecans, carrot and pineapple. Fold in flour, alternately with buttermilk and eggs. Transfer to prepared pan, smooth surface and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
3

Meanwhile, to make the icing, beat cream cheese and butter until pale and creamy. Add powdered sugar and passionfruit pulp, beating until smooth. Spread icing over cooled cake.
4

Cut into squares to serve.