One thing that I really missed when I moved over here to the UK was Hummingbirds. I always had a hummingbird feeder hanging by my window back home in Canada. I used to get quite a few of them too. They were so much fun to watch. Sometimes they would fight each other . . . their aerial dances were so beautiful to see, and quite amazing!
When we lived down south I was quite certain one day that we had a hummingbird in the garden. It flew from the honeysuckle at the side of our cottage over to the honeysuckle that was growing in the hedge at the back of our place. It flew just like a hummingbird and I was sure it was one . . . except it was a dull brown, but no matter . . . I thought perhaps it was a European variety or some such. I watched it for a good five minutes and was so excited to see it. I could hardly contain myself when I went into the house to tell the Toddster.
I was mistaken. It was not a hummingbird at all . . . it was a hummingbird moth, and I am not the first one to make that mistake . . . it is quite a common occurance over here in the UK. Moths in the daytime that act just like hummingbirds! In truth, I was every bit as excited to see a Hummingbird Moth as I would have been to see a Hummingbird! Funny how that goes!!
Of course that has nothing whatsoever to do with this lovely cake! When I told Todd it was a hummingbird cake, he looked at me like I was all doolally! I was quick to tell him it was not made from hummingbirds . . . no!
Just made of things that one might find in the countries where hummingbirds winter . . . things like bananas, and coconut . . . and sweet pineapple too.
It's very moist and oh-so-delicious. Each bite is quite quite lucious. The Toddster quite enjoyed.
Make sure you drain the pineapple very well for this, saving the juice of course . . . if the fruit is too wet the cake will be too heavy. Do use very ripe bananas too . . . if they aren't ripe enough, you won't get a good balance of flavours I topped mine with toasted coconut, but you don't have too. I just thought it would look prettier. Kinda like a hummingbird . . .
No Hummingbirds were harmed in the making of this cake.
Makes one 9 inch square cake
Moist and delicious. Moreishly scrummy!
450g tin of crushed pineapple in syrup (2 cups undrained)
150g plain flour (1 1/2 cup)
75g self raising flour (3/4 cup)
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/2 tsp ground ginger
200g soft light brown sugar (1 cup packed)
45g dessicated coconut (1/2 cup)
2 large overripe bananas, mashed
2 large free range eggs, beaten
180ml of vegetable oil (2/3 cup)
Preheat the oven to 180*C/350*C/ gas mark 4. Butter a 9 inch square deep pan. Line the base with baking parchment. Set aside.
Drain the pineapple well, reserving the syrup. (Really press it to get out as much liquid as possible.)
Sift the flour, soda, cinnamon, ginger, salt and brown sugar into a bowl, mixing well. Beat together the eggs, banana, vegetable oil and 60 ml (1/4 cup) of the reserved pineapple syrup. Stir this mixture into the flour along with the pineapple and mashed banana using a wooden spoon. Stir in the coconut. Spread into the prepared baking pan.
Bake for about 40 minutes, until well risen and a toothpick inserted in the centre comes out clean. Let stand in the pan for 5 minutes before turning out onto a wire rack to cool completely. When cooled spread with the cream cheese frosting.
*Cream Cheese Frosting*
30g butter softened (2 TBS)
60g full fat cream cheese, softened (4 TBS)
1 tsp vanilla
240g of sifted icing sugar (2 cups)
To make the frosting beat together all the frosting ingredients until light and fluffy.
This cake will store for up to 3 days in the refrigerator. If you don't want to use cream cheese frosting you can make a simple glaze type of frosting using some of the pineapple syrup and some icing sugar, enough to make a drizzle. Just pour on top of the warm cake and leave to set until completely cold.
Over in The Cottage today, some delicious Pancakes! (made with sour cream!) These were always my eldest son's favourite ones when he was growing up!