Photography by Sasha Ewing
Recipe adapted from Martha Stewart's Hummingbird Cake
HUMMINGBIRD LAYER CAKE
3 cups self-rising flour
2 cups white sugar
3/4 cup vegetable oil
4 large eggs, beaten
3/4 cup chopped pecans
2 ripe large bananas, mashed
250g crushed pineapple, with juice
2 tsp vanilla essence
1 tsp ground cinnamon
Cream cheese frosting:
450g icing sugar
225g cream cheese
6 tablespoons unsalted butter, softened
2 tsp lemon juice
1 tablespoon milk, or more if needed
Preheat oven to 165 degrees celsius. Grease and flour three 8-by-2-inch round cake pans, tapping out excess flour.
To make the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
Divide batter evenly between prepared pans, smoothing tops with a spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 25 to 30 minutes.
Remove from oven and leave cakes in tins for 10 minutes to cool then transfer cakes to wire racks cool completely.
To make the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, and 1 tablespoon milk on medium speed until frosting is smooth. Mix in lemon juice. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
Using a serrated knife, trim tops of cakes to make level. Place four strips of baking paper around perimeter of a serving plate. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat the process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side facing up. Spread the entire cake with the remaining icing. Decorate as desired. Remove baking paper strips; refrigerate until ready to serve.