SMALL HUMMINGBIRD CAKE RECIPE RECIPES

Steps:

• Using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy.
• Add half the sugar, juice and zest; beat until combined. Add remaining sugar; beat until light and fluffy.
• Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
• Combine flour, sugar, coconut, walnuts and bicarbonate of soda in a large bowl. Make a well at centre.
• Combine pineapple, banana, egg and oil in a jug. Add pineapple mixture to flour mixture; stir to combine.
• Spoon into prepared pan; level surface. Bake for 1 hour or until skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Transfer cake to serving plate.
• Make Cream Cheese icing as recipe directs. Spread icing over top of cooled cake. Decorate with banana chips and flaked coconut. Cut into slices. Serve.

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.