I am the baker boy

Hummingbird Cake recipe

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It is customary for me to do something special for Abby’s birthday yearly. So this year, instead of the usual doorstep surprises and room hijacking, I decided to bake something out of the ordinary for her. The Hummingbird Cake caught my attention after I first tasted the one from Cake Spade. The description of the cake that their website provides also intrigued me, “moist and flavourful, the hummingbird cake….is mostly sweetened with fruits (pineapple, bananas, coconut), you can eat more of it with less guilt! And rumour has it, this cake got it’s name because every bite makes you hum with delight!

A healthy cake. THAT I must try to bake.

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INGREDIENTS :

CAKE

420g (3 cups) all purpose flour
1 tsp baking soda
1/2 tsp salt
200g (1 cup) white sugar
200g (1 cup) light brown sugar
1 tsp cinnamon
3 eggs, lightly beaten
250 (1 cup) vegetable oil
2 teaspoons vanilla extract
227g (8 oz. can) of crushed fresh pineapple, liquid included
474g (2 cups) chopped ripe bananas
110g (1 cups) pecans, chopped and toasted

FROSTING
15 g of desiccated coconut
190 g of cream cheese
55.5 g of unsalted butter
390 g of icing sugar
1 orange zest

RECIPE : 
PREHEAT oven to 180 c and grease and flour 9-inch cake pans

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PREPARE toasted pecans. ( Chop pecans in small pieces and bake for 10 minutes at 170c. Cool it. )

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WHISK together flour, soda, salt, sugar and cinnamon in a large bowl.

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ADD lightly beaten eggs, oil and vanilla to the dry ingredients and stir until combined.
ADD crushed pineapple and bananas, and stir until combined.
STIR in 1 cup of chopped toasted pecans.

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DIVIDE batter evenly into 3 and bake in order for 25 minutes.

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REMOVE and let cool.

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BEAT creamcheese and butter
ADD icing sugar and BEAT till smooth and fluffy

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ASSEMBLE cake  

To assemble: Gently level cakes using a large serrated knife to remove any mounded tops. Place first layer cut side down and spread frosting & desiccated coconut on top with an offset spatula. Continue with the remaining two layers and then frost the sides. Store in fridge.

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The initial comments I received on its taste is that the banana featured too strongly amongst all the other flavours. The recipe probably needs some tweaking here and there, considering this is my first time doing this.  It’s mainly adapted from Bakerella and DodgyDumpling.

However I am still pretty proud of my creation! Now, what cake should I embark upon next?

SORTED’s Chocolate Cake?

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