Classic layered hummingbird cake

The classic hummingbird cake is one that is often forgotten about for special events or desserts. People tend to overlook how deliciously moist and addictive this cake it, with its pineapple and banana base and cream cheese frosting on top. It’s a lovely cake to make for special occasions and is a nice alternative to the more traditional carrot cake. Make sure you store leftovers in the fridge rather than keeping it on the kitchen bench, and remove to come to room temperature  15 minutes before serving — it tastes even better this way! 

Ingredients

• 2 cups chopped pecans, plus a handful of normal pecans to serve
• 3 cups all-purpose flour
• 1 tsp bicarbonate of soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp allspice
• 1/2 teaspoon salt
• 2 cups mashed banana (4 ripe bananas)
• one can crushed pineapple
• 3 large eggs
• 160ml vegetable or canola oil
• 1 cup brown sugar
• 3/4 cup granulated sugar
• 2 tsp pure vanilla extract
  Frosting
• 500g cream cheese, softened
• 3/4 cup unsalted butter, softened
• 600g icing sugar
• 1 tbsp milk
• 2 tsp pure vanilla extract

Method

1. Preheat oven to 150C. Line a baking tray with baking paper. Spread pecans evenly on tray. Toast for 8 minutes. Remove. Turn oven to 180C. Grease and lightly flour three 23cm cake tins. 
2. In a large bowl, add flour, bicarbonate of soda, cinnamon, allspice and salt. Whisk to combine. In a medium bowl whisk the remaining ingredients together. Combine the wet ingredients with dry ingredients. Whisk until completely combined. Fold in toasted pecans. Spread batter evenly between three cake tins. Bake for 25-30 minutes until cooked through. Rotate pans halfway through baking. Leave to cool completely in tins. Remove from tins and level tops off with knife so they are completely flat. Discard tops.
3. In a large bowl, use an electric mixer to beat cream cheese and butter together until smooth. Add sugar, vanilla, milk and salt. Beat on low for 30 seconds, then on high for 2 minutes. Add more salt if needed. 
4. Place first layer on bench. Spread frosting evenly over top. Press second cake on top of first layer. Repeat two more times. Cover entire layered cake with left over frosting. Cool in refrigerator for at least 30 minutes to harden slightly. Top with left over pecans. Serve.