BETTY Gravenall from Thomastown sent in this great recipe for hummingbird cake.
- 3 cups plain flour
- 2 cups raw sugar
- 1 tspn bicarb soda
- 1 tspn cinnamon
- 5 eggs
- 1 1/2 cups oil
- 1 can crushed pineapple and juice
- 1 cup chopped ripe banana, or finely chopped apple, or grated carrot
- 1 1/2 cups chopped walnuts, or 1 packet hulled sunflower seeds
Sift the flour, sugar, bicarb soda and cinnamon together.
Whisk the oil and eggs together with a fork.
Stir the egg mixture into the flour mixture until smooth. Don't beat.
Add the pineapple, juice, fruit and nuts, and stir until evenly mixed.
Divide the mix between two ring tins, oiled and sprinkled with desiccated coconut.
Bake in moderate oven for about 1 1/4 hours.