Ingredients 3 cups of plain flour
3 teaspoons of cinnamon
2 teaspoons of mixed spice
1/2 teaspoon of salt
1 teaspoon of bicarbonate soda
1 cup of brown sugar
3 eggs, lightly beaten
1 cup of vegetable oil
1 teaspoon of vanilla essence
1 cup of pineapple, drained and crushed
2 ripe bananas, mashed
For the Icing
125g of cream cheese
60g butter, softened
1½ cups of icing sugar
1 teaspoon of cinnamon, to decorate
6 strawberries, quatered, to decorate
Preheat the oven to 160°C (without fail, I always forget this step, but you should try not to as it is important).
Sift the flour, spices, salt and bicarb into a large bowl.
Add the brown sugar.
Mix well with a wooden spoon until the ingredients are combined.
Make a well in the centre of the dry ingredients and add the eggs and oil.
Stir the mixture with your wooden spoon until the ingredients are just combined (there should be no annoying floury bits at the bottom of the bowl).
Add the remainder of the ingredients (the vanilla, pineapple and banana) and, again, stir until combined.
With some melted butter, grease a six-cup ring tin.
Pour the mixture into the greased tin.
Now bake the cake in the preheated oven for 50mins, or until the top has browned and a skewer comes out clean when inserted into its centre.
In the tin, cool the cake for at least 10mins before turning it out onto a plate or tray to cool completely.
For the Icing:
With electric beaters, combine the cream cheese, butter and icing sugar in a bowl until it's thick and creamy.
Spread the icing thickly and evenly over the cooled cake.
Lightly sprinkle cinnamon across the cake (depending, you may need more or less of what is stated above) and cover it with the strawberries in whatever pattern you desire.
The next step is, enjoy!
Please keep in mind that, as always, hummingbird cake is best eaten fresh but can keep for up to two weeks or so in an airtight container.