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Hummingbird sheet cake
The best hummingbird sheet cake recipe with cream cheese frosting.
Prep Time
20 mins
Cook Time
20 mins
Servings: 10 -14
Course:
Baked Goods
Cuisine:
American
Ingredients
Cake:
- 4 large free-range eggs
- 210 gms or 1 1/2 cups white or light brown sugar
- 250 ml or 1 cup of sunflower oil
- 280 gms or 2 cups cake flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp bicarbonate of soda / baking soda
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 450 gms drained weight or 2 cups of pineapple (tinned or fresh), finely chopped
- 350-360 gms or 1/1/2 cups roughly mashed banana about medium
- 3/4 of a cup of walnuts chopped
Cream cheese Icing:
- 100 gms butter room temperature
- 140 gms President thick and smooth plain cream cheese
- 450 gm or 3 cups of icing sugar
- 2 tsp lemon juice
- Extra chopped walnuts or pecan nuts for decoration
Instructions
- Pre heat the oven to 180 C /350F and line one large rectangular cake pan – 23cm x 33cm x 5cm (pinch x 13 inch x 2inch)
- Using an electric mixer, beat the eggs and sugar until light and fluffy (about 4 minutes). Add the oil and continue to beat.
- Sift the flour, salt, baking powder, and baking soda into the mixture, add the spices and mix briefly to incorporate and then remove from the mixer.
- Fold in the chopped fruit and nuts and pour the batter into the cake tin and bake for about 40 – 50 minutes until golden brown and when a sharp knife is inserted into the middle it comes out clean. Loosely cover the cake with a piece of tin foil it with a piece of tin foil halfway to prevent over-browning
- Allow the cake to cool on a rack before removing it from the tin and icing it.
- To make the cream cheese frosting/icing, beat all of the ingredients together using an electric mixer until light and fluffy and ice your cooled cake. Finely chop up a few extra nuts and scatter them over your cake to decorate.
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Notes
- To make this into a 2-tiered round cake, bake in 2 x 23cm loose-bottomed round cake tins for about an hour.