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Hummingbird Pecan Cake

This cake can be made 3 days ahead but in wet or humid weather keep refrigerated.

Ingredients:
Cake: Cream Cheese Frosting:

1½ cups plain flour

50g soft cream cheese

1 cup castor sugar

20g butter

½ tspn ground cinnamon

1 tspn vanilla essence

½ tspn baking soda

1 cup icing sugar

3 eggs, lightly beaten

¾ cup chopped Pecans

¾ cup butter, melted (or vegetable oil)

2 cups mashed over ripe bananas

   (5-6 bananas)

½ cup undrained crushed pineapple

Method:

Cake:
Lightly grease a base lined 23cm spring form pan (or 23cm square pan).  Sift the flour, sugar, cinnamon and soda into a large bowl and stir in eggs, Pecan nuts, butter, bananas and pineapple.  Stir until just combined.  Pour mixture into prepared pan and bake in moderate oven (180°C), about 1 hour, or until cooked when tested.  Let stand 10 minutes, turn onto wire rack to cool.

Cream Cheese Frosting:
Beat cream cheese, butter and vanilla essence until light and fluffy.  Gradually beat in sifted icing sugar and beat until smooth.

Spread cream cheese frosting over cold cake.


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