HUMMINGBIRD CAKE



 MOTHER🌹🌹🙏🙏♥️♥️🌹🌹🙏🙏

Mother's smile , so sweet and radiant,

The sun , you could touch and kiss,   but never  get  burnt. 

Her healing touch,  sheer  magical,

A bitter pill at times ,  but  always  rational.

Her sacrifices ,  sometimes taken  for granted ,  but valuable  and appreciable ,

A warrior , invincible and indefatigable.

Her caring heart ,   ailing  and  old ,

A vintage , made of pure gold .

Her love , selfless  and  benevolent , 

A bouquet of roses , beautiful and fragrant .

Mother 's  strength , ever  so unbeatable ,  

A wall, always omnipresent and dependable  . 

M- My mother was God's  gift , now a  beautiful angel

O - Only her lap  could soothe my aching limbs

T- The tender heart  was  full of love and care

H -Her soft shivering fingers caressed my tired brows

E -  Even  though I might not have said, forgetting her own  ,  she  could  feel my pain

R - Richly blessed was I to have a sweet , loving and caring mother like her

It's my mother's 85th birth anniversary today 

She  will always be in our hearts 💕💞

Missing you 😢

To commemorate her 85 birth anniversary I baked a HUMMINGBIRD CAKE.  It is a delicious Pineapple and banana  cake with  dry fruits and raisins  . I have  topped  the cake with almonds and pistachios frosting , chopped Pineapple and dry fruits.  

Now for the recipe 

DRY INGREDIENTS 

FLOUR                                2CUPS

BAKING POWDER             1TSP

BAKING SODA                     1/2 TSP

WET INGREDIENTS 

BANANAS 🍌                         2

SUGAR                                    1/2 CUP

PINEAPPLE ESSENCE 

OTHER INGREDIENTS 

CHOPPED PINEAPPLE 

PINEAPPLE JUICE 

DRY FRUITS ( Almonds Pistachios and raisins)

FOR THE ALMOND AND PISTACHIOS FROSTING 

ALMONDS, PISTACHIOS, HONEY 🍯 , PINEAPPLE JUICE 

METHOD 

Preheat oven at 180°Celsius 

Grease and line cake mould with brown paper

 Sieve the dry ingredients and keep aside 

Blend Bananas ,Sugar and essence 

Mix dry and  wet  ingredients and make batter using Pineapple juice 

Add chopped Pineapple, dry fruits and raisins

Adjust the consistency of the batter using Pineapple juice 

Pour the batter into cake mould 

Tap the cake mould to release the air bubbles 

Bake at 180° Celsius till a toothpick inserted into the center of the cake comes out clean 

Remove the cake from the oven and Cool on wire rack 

Unmould the cake and let it  cool completely 



Cake is cooling in the cake dish 
Ready to go to the oven 
Dry ingredients  + wet ingredients 
Wet ingredients 
Dry ingredients 

Pour the frosting over the cake and decorate it 

I have used caramelized Pineapple to decorate the cake 

FOR CARAMELIZED  PINEAPPLE 

Take 2Tbsp sugar in a saucepan  and cook it on low flame till it melts and turns golden brown 

Add chopped Pineapple pieces and  saute till the juice  dries 

FOR THE ALMOND AND PISTACHIOS FROSTING 

Blend all the ingredients for the frosting till smooth 

Keep in fridge till cake is done and Cool 


 


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