Recipe: Hummingbird Cake

I realise this is a recipe for cake that I’m sharing – but, as I’ve said before, my philosophy about eating is that you can eat whatever you want AS LONG as it’s in moderation, and you make it yourself from raw/fresh ingredients!

An occasional slice of homemade cake is perfectly acceptable (in my opinion) – and besides there’s so much fruit in this recipe I’m sure it could practically count towards your 5 a day.

Anyway…in a previous life I used to work in PR at a cosmetic company in Sydney, where cake (it seemed) was part of the fabric of our working week. We had cake to celebrate anything from team member birthdays to sales successes – our purchases were varied and frequent. My favourite however was always when we ordered the Hummingbird cake from Simmone Logue – it was simply AMAZING!

I can’t tell you how many times I’ve thought about this cake over the years, but because it was so good I had always assumed it was beyond my basic capabilities, so never even thought about making it myself – I actually couldn’t have been more wrong.

A friend recently gave me a recipe that is so super easy that Hummingbird has now become my favourite cake to make (as well as eat!)



  • 2 cups self-raising flour (or I use spelt flour and add in 1.5 tsp of baking powder)
  • 1 and 1/3 cups brown sugar (I use coconut sugar)
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 440g crushed pineapple (use drained can)
  • 2 mashed bananas
  • 1/2 cup walnuts (chopped)
  • 2 eggs (beaten)
  • 1 cup vegetable oil

Cream cheese

  • 100g cream cheese
  • 50g butter
  • 1 tsp vanilla extract
  • 1 and 1/2 cups icing sugar
  • 1/2 cup walnuts (chopped) – optional for decoration only


This is the best bit…simply add all cake ingredients to a bowl and mix together. It’s honestly that simple!

Put mixture into a lined cake tin and bake for 40 ish minutes at 170°C – or until a skewer inserted into the cake comes out clean.

Make the icing by adding all ingredients (except for the walnuts) into a bowl and beat with an electric mixer. When the cake is cool, spread the icing over the top and decorate with the chopped walnuts.

Hummingbird Cake Recipe

Hummingbird Cake Recipe

Hummingbird Cake Recipe

Don’t worry about being too neat – Hummingbird is simply not that kind of cake.

I’ve used the same recipe to make full size cakes and cup cakes – both work out perfectly.


CP x

One thought on “Recipe: Hummingbird Cake

  1. Pingback: Recipe: Almond meal (wheat-free) apple crumble | A Life Cosmethic

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