Hummingbird, why?

Baking a new type of cake for the first time is exciting,
baking a new type of cake for the first time on someone else's Birthday is nerve wrecking!!

One week before my partner's birthday, I started to surf around food blogs for that special cake (after all is for that special one *goosebump* lol). That should give me plenty of time to ask questions from the blog author. Perusing food blog, cafe of the east was most fruitful. The author has many unique varieties, plus she gives lots of useful tips. My choice finally, Hummingbird cake. Tadaaa!

also, do check out the lovely cake baked by cafe of the East

I did faced a few glitches when preparing for the cake, for instance we mistaken nutmeg with walnut due to mix up of translation! Then, walnut is apparently out of season..finally, almond was used as a substitute....bla bla bla..some other glitches, i wont bore you

verdict :
There'll be a next time :) its very much like carrot cake, yum yum!

despite the use of pineapple syrup not juice, it didnt turn out too sweet.
The cheese cream frosting didnt taste as I imagine, perhaps I didnt buy a good brand? next round I shall use "Philidelphia" brand.


Hummingbird Cake
Makes one 20cm cake.

[Ingredients]
Cake:
150g plain flour, sifted
75g self-raising flour, sifted
1/4 teaspoon salt
1/2 teaspoon bicarb. of soda
1/2 teaspoon ground cinnamon
220g (1 cup) caster sugar, sifted
2 eggs, lightly beaten
125ml (1/2 cup) canola or corn oil
1/2 teaspoon vanilla extract
2 (about 225g after peeling) firm ripe bananas, diced
200g drained, crushed pineapple + 60ml pineapple juice, from 440g-can crushed pineapple in natural juice
50g (scant 1/2 cup) chopped pecans or walnuts
Cream Cheese Frosting:
60g cream cheese, softened
30g butter, softened
80g (1/2 cup) pure icing sugar
1/2 teaspoon vanilla extract

[Preparation]
Cake:
1. Preheat oven to 180°C. Grease and line a 20cm round or square cake tin.
2. Drain the crushed pineapple, reserve 60ml drained juice for the cake. Weigh out 200g of the drained crushed pineapple, do not squeeze the pineapple to remove excess juice. Slice each banana lengthway into 4 quarters, then cut into approximately 5mm thick chunks.
3. Combine all dry ingredients. Add lightly beaten eggs, pineapple juice, oil and vanilla, fold in lightly to combine. Fold in chopped banana, crushed pineapple and nuts.
4. Pour batter into the prepared tin and bake for 60 to 70 minutes. Stand 20 to 30 minutes before turning out. Frost with Cream Cheese Frosting before serving.