One Bowl Hummingbird Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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Adapted from a 2001 edition of Better Homes and Gardens Ingredients:
3 cups plain flour |
2 cups caster sugar |
1/2 teaspoon salt |
1 teaspoon bicarbonate of soda |
1 tablespoon baking powder |
1 tablespoon cinnamon |
3 eggs |
1 1/2 cups canola oil |
1 teaspoon vanilla essence |
250 g crushed pineapple, with liquid |
2 ripe bananas, chopped |
Directions:
1. Preheat oven to 160 degrees.
2. Combine first 6 ingredients in bowl.
3. Stir in eggs and oil.
4. Add crushed pineapple with its juice and bananas.
5. Pour into 2 buttered and floured 20cm cake tins.
6. Bake for 40 minutes or until cooked.
7. Cool in tins for 10 mins the cool on rack.
8. Frost and fill if desired - cream cheese frosting works well here.
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