Hummingbird Cake (Ross’s special cake)

This is one of those recipes which can be played with, adjusted and will always work out. I’ve m20150308_174948~2_resizedade several versions of it. This recipe below is Ross’s original, which he found in a cuisine magazine and then adjusted.

2 cups of flour
1 1/2 cups of sugar
1/2 tsp salt
1 1/2 tsp baking soda
3 eggs
1 tsp cinnamon
1 1/2 tsp vanilla
1 can crushed pineapple – mostly drained
2 cups chopped walnuts
1/2 cup coconut
1 1/2 cups salad oil (Ross does not like the taste of Rice Bran in the cake, but I don’t mind)

Combine dry ingredients in a large bowl. Add eggs and oil and stir until moist. Do Not Beat! Stir in vanilla, walnuts, pineapple and coconut. Bake at 350 F or 180C.

Ice with cream cheese frosting: 125g cream cheese, 250g icing sugar, 90g butter, 1/2 tsp vanilla, juice of 1/2 lemon juice.

Variations: I make this with half wholemeal flour and half plain. I have completely left out the walnuts and replaced them with raisins and also with dates. I’ve used hazelnuts instead of walnuts. Pumpkin seeds work too. I’ve used much more spice sometimes and added ground cloves and ginger.

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