Recipes Food

DR. BIRD CAKE

Dr. Bird Cake image

Also known as the hummingbird cake, this sweet and spiced Dr. Bird cake originated in Jamaica. It gets its remarkable moisture from ripe banana and pineapple.

Provided by Riaz Phillips

Yield Makes 1 single-layer cake

Number Of Ingredients 22

Ingredients

100g pecans or walnuts, chopped
100g canned chopped pineapple in juice, drained and ⅓ cup juice reserved
250g (1¾ cups plus 2 Tbsp.) whole wheat flour or all-purpose flour
150g (¾ cup) light soft brown sugar
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground nutmeg
¼ tsp. sea salt
2 ripe bananas, mashed
50g coconut oil or butter, or oil of choice, plus extra for greasing
1 Tbsp. vanilla extract
2 Tbsp. apple cider vinegar
1 egg (optional)
25g coconut flakes, toasted
1 handful of pecans, roughly chopped
200g (1¾ sticks) unsalted butter, softened
175g full-fat cream cheese
¼ tsp. sea salt
1 tsp. vanilla extract
250g (2 cups, plus 2 Tbsp.) icing (powdered) sugar, sifted

Steps:

Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).
Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.
Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.
In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.
Spoon the mixture into the cake tin and level the top. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for 5 minutes, then turn out of the tin onto a rack to cool completely.
Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.

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