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Luxury Sailing Holidays: Hummingbird Cake

February 13, 2013

This weekend we had a special birthday in our family and what better opportunity to try out a recipe that I’ve been trying to find the right occasion for? The Hummingbird Cake comes from the south of the United States and thanks to Pinterest I now have a fabulous new recipe for sharing with guests on board First Essential this Summer!

Hummingbird Cake

Hummingbird Cake


  • 300g plain flour

    A piece of cake!

    A piece of cake!

  • 380g sugar
  • 1/2 tsp salt
  • 2 tsp bicarbonate soda
  • 1 tsp cinnamon
  • 3 eggs, beaten
  • 300ml vegetable oil
  • 2 tsp vanilla essence
  • 225g pineapple, crushed
  • 350g banana, chopped
  • 120g walnuts or pecans, chopped

Icing Ingredients:

  • 300g full fat cream cheese
  • 150g salted butter, softened
  • 1 tsp vanilla essence
  • 300g icing sugar
  • 150g walnuts or pecans, chopped

Preheat the oven to gas mark 4/180C/350F.

Grease and line three 8 inch round cake tins.

In a large bowl, combine the flour, salt, bicarbonate of soda and cinnamon.

In a second bowl, add the beaten eggs to the sugar. Beat vigorously then whisk in the oil and

vanilla essence.

Add the flour mixture to the egg mixture and combine with a metal spoon.

Add the crushed pineapple, chopped banana and chopped nuts. Combine gently.

Divide the mixture evenly between the three cake tins.

Place in the oven and bake for 25-30 minutes until a skewer, when poked into the cake,

comes out clean.

Remove from the oven when cooked. Cool in the tins for 5 minutes and then turn out onto a

wire rack.

When the cakes are completely cold, make the icing:

Place the butter in a large glass bowl.

Beat with a wooden spoon until light.

Add the cream cheese and vanilla and beat until well combined.

Add the icing sugar a little bit at a time and check the taste. Stop adding it when the icing is sweet enough for you.

To assemble the cake:

Place one cake the right way up on a wire rack.

Top it with a small amount of icing and spread evenly across the top.

Place a second upside down on top of the icing.

Spread another small amount of icing on top of this cake.

Place the third cake upside down on top of the second cake.

Using a metal long spatula, use small amounts of icing to cover the sides of the cake and make them smooth. The icing does not need to be thick and you will probably still be able to see the sides of the cake through the icing.

Put a good amount of icing on the cake and smooth over with the spatula.

Using your hand, cover the side of the cake with chopped nuts.

Slide onto a serving plate and place in the fridge for up to 24 hours before serving.

If you have a special celebration coming up, why not come and celebrate with us on board our fabulous sailing yacht in the South of France?

Birthday morning

Birthday morning

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