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Hummingbird Cake with Rum Cream Cheese Frosting
#0455

Spice Islands®

Hummingbird Cake with Rum Cream Cheese Frosting

Difficulty

  • Prep Time: 20 minutes
  • Total Time: 1 hour 25 minutes

9 servings

Ingredients

1 cup sugar

1/3 cup Mazola® Corn Oil

2 eggs

1 teaspoon Spice Islands® Pure Vanilla Extract

1-1/2 cups flour

1 teaspoon baking soda

1 teaspoon Argo® Baking Powder

3/4 teaspoon Spice Islands® Ground Ginger

1 can (8 ounces) crushed pineapple (undrained)

1/2 cup shredded coconut

1/2 cup chopped macadamia nuts

Rum Cream Cheese Frosting

1 package (3 ounces) cream cheese

3 tablespoons butter OR margaine

2 cups powdered sugar

1/2 teaspoon Spice Islands® Pure Vanilla Extract

1 tablespoon dark rum

1/4 cup toasted coconut for garnish, optional

1/4 cup chopped macadamia nuts, for garnish, optional

Instructions

Preheat oven to 350ºF.

Mix sugar, oil, eggs, and vanilla in a large bowl. Add flour, baking soda, baking powder, ginger and pineapple; mixing well. Fold in coconut and nuts.

Pour batter into a greased 9-inch square pan.

Bake for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a wire rack.  Frost when cooled.

For frosting: beat cream cheese and butter together in medium bowl. Mix in remaining frosting ingredients and blend until frosting is desired spreading consistency.

Garnish with 1/4 cup toasted coconut and 1/4 cup macadamia nuts, if desired.

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