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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
440g can crushed pineapple in natural juice
2 ripe bananas
3 eggs
100mls light vegetable oil
1 c. castor sugar
1/3 c. shredded coconut
1 1/3c. self raising flour
1 tsp ground cinnamon

Cream cheese frosting
125g cream cheese, softened
1/2 c. icing sugar
2 tsp finely grated lemon zest
Directions:
Directions:
Preheat oven to 160º fan forced
Drain pineapple, reserving 100mls of the juice. Mash bananas in bowl. Stir in crushed pineapple, reserved juice, eggs and oil.
Add remainig ingredients, stirring well with spatula. Pour into lightly greased cake tin.
Bake for 60 min, until firm when tested. Allow to cool for at least 10min before turning out. Cool completely before icing.

Cream Cheese Frosting
Beat cream cheese, siftes icing sugar and lemon zest in mircowave jug. Spread over the cake and chill until serving

 

 

 

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