There is something especially decadent about this hummingbird slice. Packed full of pineapple, carrot and pecans and topped with a cream cheese frosting, this tropical dessert will hit the spot. And it only takes about 45 minutes to make.
Ingredients
Method
Preheat oven to moderate, 180C. Lightly grease and line and 18cm x 28cm slice pan with baking paper.
In a medium bowl, using an electric mixer, beat butter and brown sugar together until pale and creamy. Stir in pecans, carrot and pineapple.
Fold sifted combined flours into creamed mixture alternately with combined buttermilk and eggs.
Pour mixture into pan and smooth the surface. Bake for 25-30 minutes, until cooked when tested with a skewer. Cool for 15 minutes, before transferring to a wire rack to cool completely.
To make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until pale and creamy. Add icing sugar and passionfruit, beating until smooth. Spread icing over cooled slice. Cut into squares to serve.
Top Tips
- Carrot can be replaced with zucchini.
- Strain seeds from passionfruit pulp if preferred.
- To test slice, insert a skewer in the centre. It should be clean and dry when removed if slice is cooked.
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Why is it called a hummingbird slice?
This recipe is a slice version of the classic hummingbird cake. Its name is inspired by the fact that it could be sweet enough to attract hummingbirds – in particular, the Doctor Bird hummingbird in Jamaica where the cake originates. In the late 60s the Jamaican Tourist Board even shared a recipe in US press kits, and it’s gone on to become a favourite in America, not to mention elsewhere.
You might also like baking this Hummingbird dump cake
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