Hummingbird Cake | RICARDO

Name: Hummingbird Cake | RICARDO
Total time: 105 min
Ingredients: 2 1/4 cups (340 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1 tsp baking soda; 1/2 tsp ground cinnamon; 1/2 tsp ground allspice; 3 eggs; 1 1/2 cups (315 g) brown sugar; 2 cups (500 ml) ripe bananas, mashed (about 4 bananas); 1 cup (240 g) crushed pineapple, drained; 1 cup (100 g) roasted pecans, chopped; 3/4 cup (180 ml) vegetable oil; 2 tsp (10 ml) vanilla; 1/4 cup (55 g) brown sugar; 2 tbsp (30 ml) water; 1 cup (100 g) roasted pecans; 2 blocks (250 g each) cream cheese, softened; 3/4 cup (170 g) unsalted butter, softened; 1 tsp (5 ml) vanilla; 1 1/2 cups (195 g) icing sugar

www.ricardocuisine.com

This soft and airy banana and pineapple cake is just sublime. Add some cream cheese icing for an irresistible touch to this dessert.

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