Heavenly Hummingbird Cake Sent From Above

I often find it difficult to locate a cake recipe that will feed a large number of people. Most recipes are for standard size cake tins like 18cm or 20cm. This one is made in a 29cm cake tin and you make two layers and then fill it with a divine and luscious cream cheese frosting. It looks super impressive when you serve it, yet it reasonable simple to create. It's perfect for a party or a work event where you have a few mouths to feed. Get some divine intervention and give it a go!!

Hummingbird Cake (serves 20+)

Ingredients: (creates 2 cakes for the double layer)
Cake
2 x 105 ml pineapple juice (not syrup - drained from the can of crushed pineapple)
2 x 185g crushed pineapple (juice drained using a strainer as above)
2 x 205g self raising flour
2 x 125g plain flour
2 x 1 tsp bi carb soda
2 x 1 tsp cinnamon
10 large eggs lightly beaten (5 per cake)
2 x 210ml peanut oil
2 x 650g mashed ripe banana
2 x 300g brown sugar
2 x 3/4 cup walnuts (roughly chopped)
Frosting
2 x 410g pure icing sugar (sifted)
2 x 100g butter (softened to room temp)
2 x 250g cream cheese (not low fat - softened to room temp)
2 x 40ml lemon juice

What to do:
spray a 29cm round cake tin with cooking spray and line carefully with baking paper - a circle on the bottom and strips around the edges
preheat your oven to 160 degrees C FF or 180 degrees C normal oven
mix flours, brown sugar, bi-carb, cinnamon and nuts in a large bowl until well combined
in a separate bowl combine bananas, eggs, pineapple, pineapple juice and oil
add the wet ingredients to the dry ingredients and fold until combined
pour cake batter into the prepared tin and place in the middle of the oven (if you have two tins you can bake both at the same time so make double the mixture and divide into two tins and place both in the oven)
bake for 1 hour 30 mins or until a skewers comes out clean from the centre of the cake
remove from oven and leave in tin to cool for about 30 mins
carefully remove onto a wire rack covered in a tea towel w/ some baking paper on top
if making two cakes separately repeat the process for the second cake
make the frosting by beating the butter and cream cheese with an electric beater until smooth and completely combined, gradually add the icing sugar and lemon juice alternatively and beat until sugar is completely dissolved
carefully spread the frosting over the top of one of the cake layers, top with the second cake layer and frost the top
finally dust it with some extra cinnamon or sprinkle with some chopped walnuts
*you may need to get a cakeboard to serve the cake on from a cake supplies or packaging shop to make your life easier - place the first layer of the cake directly onto the board before frosting if you do
*if you prefer to just make one cake you can simply frost the top for an easier yet still delicious option
 
I guarantee this will become a cake that your friends will request over and over and it never fails to drum up lots of oooohs and aaaahs from your audience! Add it to your repetoire!!