The tropical ingredients – dried pineapple, shredded coconut, sugar and bananas – remind her of home. And many of the dry ingredients can be purchased at the Granville Island Ten Thousand Villages store where she volunteers every Saturday afternoon.
Equally as important, the recipe is based on one she found in an Australian magazine she purchased while visiting her daughter Gabriela, who lives “down under.” This yummy dessert is therefore a beautiful reminder of a daughter she wishes she could see more frequently.
Clara’s final reason for choosing this recipe to post on our blog? It’s good! (And she likes Hummingbirds, who love the cake’s ingredients – particularly the sugar.)
Generous and no-nonsense, Clara can always be relied upon to bake a cake anytime there is a staff or volunteer birthday, and the “Hummingbird Cake” has quickly become a favourite.
250 grams crushed pineapple, fresh or canned
180 grams (3/4 cup) softened unsalted butter
1¼ cup Cuisine Camino Golden Cane Sugar
1 teaspoon vanilla
1 large, ripe fair trade banana, mashed
1 cup Cuisine Camino Shredded Coconut
2/3 cup pecans, roughly chopped (walnuts also work)
2 cups self-rising flour
1 teaspoon Arayuma Ground Cinnamon
½ cup raw caster sugar
¼ cup water
½ cup pecans
50 grams Level Ground Trading Premium Organic Dried Pineapple
- Grease and line two 20 cm round cake pans.
- Preheat oven to 350°F.
- Using an electric mixer, beat butter and sugar together until light and fluffy. Add the vanilla and eggs, one at a time, beating well after each addition. Add crushed pineapple, banana, coconut and pecans. Stir to combine.
- Divide the mixture between the two pans and bake for 35 to 40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely.
- Place cream cheese, butter and ¼ cup of the icing sugar in a bowl, and beat with an electric mixer for five minutes.
- Add the rest of the sugar and continue mixing until light and fluffy.
- Combine sugar with ¼ cup water in a small saucepan over medium heat. Stir until dissolved.
- Bring to a boil and cook without stirring for 10 minutes or until golden.
- Dip pecans into toffee, drain, and set on a parchment paper-lined dish.
- Place one cake on serving platter and spread half of the icing on top.
- Top with the second cake.
- Spread remaining icing over the top and sides of the cake.
- Decorate with the dried pineapples and the toffee pecans.
|Garden Party Tablecloth||Premium Organic Dried Pineapple||Lov’n Lace Cake Tray|