Taste the tropics with hummingbird cake! This recipe makes a delicious and moist cake with perfect fusion of carrots, pineapple, walnuts, cinnamon, and topped with smooth cream cheese icing.
| Ingredients | Weight (kg or L) |
|---|---|
| CAKE | |
| Classic Variety Loaf & Cake Mix 15kg | 1.000kg |
| Egg | 0.380kg |
| Oil | 0.100kg |
| Shredded Carrot | 0.250kg |
| Crushed Pineapple | 0.300kg |
| Banana Pulp | 0.400kg |
| Honey | 0.200kg |
| Walnut, chopped | 0.100kg |
| Cinnamon* | 0.005-0.010kg |
| *The spice level is a flexible guideline that can be tailored to suit your preference | |
| CREAM CHEESE ICING | |
| Mauri Fromage Cheese Cake Mix 15kg | 1.000kg |
| Icing Sugar | 1.000kg |
| Creaming Margarine | 0.200kg |
| Water | 0.300kg |
61081 Classic Variety Loaf & Cake Mix 15kg; 16517 Fromage Cheesecake Mix 15kg
Combine all ingredients in a bowl.
Using a paddle, blend on slow speed for 1 minute. Scrape bowl.
Blend on low speed for a further 4 minutes.
Deposit into a paper lined cake tin.
Bake at 180°C until baked through.
Transfer to wire rack to cool.
Combine all ingredients in a bowl.
Using a paddle, blend on slow speed for 1 minute. Scrape bowl.
Blend on high speed for 5 minutes.
Cut the cake in half and spread an even layer of cream cheese icing between the top and bottom layer of the cake.
Sandwich the layers together.
Add the remaining cream cheese icing and decorate as desired.
