Jamaican Hummingbird Cake is a traditional Jamaican recipe for a classic fruit-packed cake typically served as a dessert. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Hummingbird Cake.
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This cake recipe is from the Jamaican Chinese community and is fruit-packed with bananas, pineapple, orange juice and guava jelly.
Ingredients:
150g (3/4 cup) butter
3 eggs
200g (1 cup, packed) brown sugar
1 tsp vanilla extract
1 tsp freshly-grated nutmeg
1 tsp orange flavouring
250g (2 cups) plain (all purpose) flour
3 tsp baking powder
½ tsp sea salt
2 over-ripe bananas
1 small tin of crushed pineapple
80ml (1/3 cup) orange juice
60ml (1/4 cup) guava jelly
Method:
Cream together the butter and sugar in a mixing bowl until light and fluffy. In a jug, beat together the eggs, vanilla extract, nutmeg and orange flavouring. Beat well to combine, then add to the creamed butter mix, beating thoroughly to combine after each addition.
Sift together the flour, baking soda and salt into a bowl and set aside. Combine the bananas and orange juice in a blender and process until smooth. Working alternately, add the flour mix and banana mix to the butter mixture, mixing well to combine after each addition. Finally work in the crushed pineapple (and juice).
Turn the batter into a greased and floured 20cm (8 in) springform cake tin. Transfer to an oven pre-heated to 175C (350F) and bake for about 25 minutes, or until the centre of the cake springs back when pressed and a skewer inserted into the centre of the cake emerges cleanly.
Allow to cool in the tin for 5 minutes then carefully remove the cake and allow to cool completely on a wire rack.
To finish, melt the guava jelly in a small pan and brush all over the cake to glaze. Allow the glaze to cool and set before slicing and serving.
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