Hum­ming­bird cakes

Australian Women’s Weekly NZ - - BAKING -

MAKES 2 CAKES PREP AND COOK TIME 1 HOUR 5 MIN­UTES (+ COOL­ING TIME) 440g can crushed pineap­ple, in juice 6 medium (1kg) very ripe ba­nanas, mashed 250g but­ter, melted 4 eggs, beaten lightly 3 tea­spoons vanilla ex­tract 2 cups (400g) firmly packed brown sugar 2 cups (200g) wal­nut pieces 3 cups (450g) self-rais­ing flour 2 tea­spoons ground cin­na­mon 2 tea­spoons ground nut­meg CREAM CHEESE FROSTING 250g cream cheese, soft­ened 125g but­ter, soft­ened 3½ cups (450g) ic­ing sugar mix­ture 2 tea­spoons finely grated lemon rind

1 Pre­heat oven to 170°C (150°C fan-forced). Grease two deep 18cm round cake pans; line bases and sides with bak­ing pa­per. 2 Drain pineap­ple; re­serve ⅓ cup (80ml) of juice. Place the mashed ba­nana and pineap­ple into a large bowl. Add the but­ter, eggs, 2 tea­spoons of vanilla and sugar; com­bine thor­oughly. Stir in the wal­nuts, then the flour, cin­na­mon and nut­meg. Stir in re­served pineap­ple juice. Di­vide mix­ture be­tween cake pans. 3 Bake cakes for about 1 hour 10 min­utes or un­til risen, dark golden and com­ing away from the side of the pans. A skewer in­serted into the cen­tre will come out clean, but this is a moist cake. Leave in the pan for 10 min­utes be­fore turn­ing, top-side up, onto a wire rack to cool. 4 CREAM CHEESE FROSTING Beat the cream cheese, but­ter, re­main­ing vanilla and rind in a bowl with an elec­tric mixer un­til smooth. Grad­u­ally beat in ic­ing sugar un­til light and fluffy. 5 Ice cakes gen­er­ously with the Cream Cheese Frosting. Iced cakes suit­able to freeze. But­ter suit­able to mi­crowave.

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