HUMMINGBIRD CAKE

Originally known as a 'Doctor bird cake 'in Jamaica . In 1978 a recipe was published by Mrs L.H Wiggin , Southern America , for the Hummingbird Cake . Preheat your oven to 160 deg C. spray the cake pan liberally with cooking oil and line with baking paper . Place 300 gm of castor sugar into the bowl of your electric mixer along with 3 lightly beaten eggs , 300ml of canola oil / rice bran oil, 2 peeled and mashed bananas ( 270 gm ) . 1 tsp of ground cinnamon . Beat until all ingredients are well combined . Slowly add a mixture of 300gm of plain flour , 1 tsp of bi carbonate of soda , 1/2 tsp of salt and 1 tsp of vanilla extract . Continue to beat until everything is well mixed . Now it is time to stir in with a wooden spoon 100gm of crushed ,tinned and strained pineapple and 100gm of granulated nuts . Pour the mixture into a large loaf pan ( 260 X 160 cm). Bake in the preheated oven for 90 minutes . Cover with baking paper at 60 minutes to avoid over colouring the surface . The cake is cooked when it bounces back when touched . Leave to cool in the pan before turning out onto a wire rack to cool completely . When the cake is cool , spred thickly with cream cheese frosting . Hummingbird cake is delicious .