HUMMINGBIRD CAKE.

The hummingbird cake is a light, sweet fruit cake. It originates from Jamaica and was known as 'Doctor Bird Cake'. In 1978 a recipe was published by Mrs L.H. Wiggins from South America for Hiummingbird cake and her recipe includes 100 gm of granulated nuts. Ingredients.....450 gm can of crushed pineapple in syrup, 1 cup of plain flour, 1/2 cup of self raising flour, 1/2 tsp of bi carb of soda, 1/2 tsp of ground cinnamon, 1/2 tsp of ground ginger, 1 cup of firmly packed brown sugar, 1/2 cup of desiccated coconut, 1 cup of mashed overripe bananas ( 2 bananas), 2 eggs, lightly beaten, 3/4 of a cup of canola/ rice bran oil. Cream cheese frosting....30 gm of butter/ marg , softened, 1 tsp of vanilla extract, 1 and 1/2 cups of icing sugar. Preheat your oven to 180 deg C. Line a 23 cm square cake pan with baking paper. Drain the crushed pineapple over a medium bowl, pressing with a spoon to extractas much syrup as possible. Reserve 1/4 of a cup of the syrup. Mix the flours, bi carb of soda, spices and sugar in a large bowl. Use a wooden spoon to to stir in the reserved pineapple syrup, drained pineapple, coconut, mashed banana, beaten eggs and oil. Pour the batter into the prepared pan. Bake in the preheated oven for 40 minutes or until a skewer inserted comes out clean. Leave the cake stand in the pan for 5 minutes before turning out, top side up, onto a wire rack to cool completely. Cream cheese frosting....Beat the butter / marg, cream cheese and vanilla extract in a medium bowl with your electric mixer until light and fluffy. Now gradually beat in the icing sugar. Spread the cold cake with the icing sugar.