Hummingbird Cake

1 hour 45 mins

10 Servings

Introduction

If you love carrot cake then you are in for a treat, hummingbird cake is similar, but we think it's even better.

Steps

Mix the flaxseed and water and allow to stand for 5 minutes.

Put into a stand mixer bowl with the sugar, oil, banana, cinnamon and vanilla.

Mix for 3-4 minutes

In a separate bowl mix together the flour, bicarb, baking powder and salt.

Add the dry ingredients to the wet.

Mix for 1 minute on medium or until all the ingredients are mixed together (do not over mix)

Fold in the pineapple and pecans with a spoon.

Divide between the three tin.

Cook on 170C for 15-20minutes

Allow to cool in the tin for 10 minutes turn out onto a cooling rack and allow to cool completely.

For the cream cheese icing

Mix the butter and icing sugar together until you have a sandy texture.

Add the cream cheese and beat for a further 2 minutes.

Refrigerate for 20 minutes.

Layer the cake with the icing.

Store the cake in the fridge for up to 4 days if you can make it last that long.