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Festival of birthdays: Hummingbird cake

Fat Mum Slim /

hummingbird cake

This week every year has always been a festival of birthdays for my family, otherwise known as cake week. It seems like 90% of my family was born at this time of year. We have 9 {yes, NINE} birthdays in just over 9 days. That’s a whole lot of celebrating {and a good handful of nice Pisces people. As my mother-in-law says, we’re swimming in a fish bowl}.

I’m the chief cake maker in my family. Baking soothes me and I love the reaction when people eat good cake, because there’s nothing better than good cake, is there?

I’ll share some of the cakes I’ve made over the coming days/weeks {when I get time to blog!} but today I’m sharing one of the best cakes I’ve made, the Hummingbird cake. It’s like a banana cake, only a little bit fancier/fruitier.


1 x 440g can of crushed pineapple in juice
1 cup of mashed overripe banana {about 2 small bananas}
1/4 cup fresh passionfruit pulp
1 cup caster sugar
2 eggs
150g butter, melted
1 3/4 cups self-raising flour, sifted
1 teaspoon ground cinnamon


♥ Preheat your oven to 170 degrees celcius {fan-forced}. Grease and lightly flour a 20cm baking tin, or line it with baking paper.
♥ Drain the pineapple, reserving 1 tablespoon of the juice to use in the icing. Combine the pineapple, banana and passionfruit in a bowl and mix to combine. Add the sugar, eggs and butter and mix again. Add the flour and cinnamon, stir until well mixed through.
♥ Pour into the prepared tin, and bake for 1 hour and 10 minutes. Cool completely and then ice using the recipe below.



1 x 250g packets of cream cheese
60g butter, softened
3/4 cup icing sugar {I used 1 cup}
1 tablespoon of pineapple juice {reserved from tin of crushed pineapple in cake recipe}


♥ Beat cream cheese and butter with an electric mixer. Slowly add icing sugar, and then pineapple juice. Smooth over top of cake.

Recipe adapted from

Do you have a festival of birthdays in your family? Which month is busiest for birthdays for you?