Hummingbird Cake With Honey and Cinnamon Cream Recipe

AB’S HUMMINGBIRD CAKE WITH HONEY AND CINNAMON CREAM
A beautifully flavourful cake brimming with the tropical flavours of bananas and pineapple. Finished with a luscious honey and cinnamon cream frosting, our Hummingbird Cake by AB’s Honey is the perfect cake for any special occasion or simply just because.
Ingredients
- 450 g can crushed pineapple in syrup
- 1 ½ cups self-raising flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 cup brown sugar
- 2 eggs lightly beaten
- ¾ cup vegetable oil
- ½ cup desiccated coconut
- 1 large over ripe banana
- 300 ml cream
- 60 g cream cheese
- 3/4 cup icing sugar
- 1 tsp cinnamon
- 2 tbsp AB’s Macadamia honey
Instructions
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Preheat the oven to 180 degrees.
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Drain the pineapple reserving 1/4 cup of the syrup.
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Combine the pineapple and banana in a blender until whipped together.
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Add in the oil and eggs and reserved syrup.
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In a bowl add the flour, spices, sugar, and coconut. Mix the dry ingredients then add in the wet ingredients.
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Pour between two small round 11cm tins and bake for 40 to 45 minutes or cooked through (you can check with a skewer).
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Alternatively, you can use two larger round tins for a thinner cake layer.
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For the icing:Whip cream with the cream cheese.
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Add the icing sugar and cinnamon and honey and whip until thick.
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Use a spatula to spread onto cake layers. Put together and add more frosting to the top and sides.
Notes
At Simply Honey, we also have a range of real Australian Honey, including active Manuka Honey, Tasmanian Leatherwood Honey and unprocessed Honey varieties to choose from.
Featured in this Recipe: AB's Macadamia Honey