Hummingbird Cake

• None None Hummingbird Cake
• 2/3 cup butter, softened
• 2/3 cup brown sugar
• 3/4 cup pecans, finely chopped
• 1 None carrot, peeled, grated
• 1 (8 oz) can crushed pineapple, drained
• 3/4 cup self-rising flour, sifted
• 3/4 cup all-purpose flour, sifted
• 1/2 cup buttermilk
• 2 None eggs, lightly beaten
• None None Icing
• 1/3 lb cream cheese
• 1 1/2 tbsp butter, softened
• 1/2 cup powdered sugar, sifted
• 1 None passionfruit, pulp removed

1. Preheat oven to 350u0b0F. Lightly grease and line an 11x7 inch rimmed baking pan with parchment paper.
2. Cream butter and brown sugar together until pale. Add pecans, carrot and pineapple. Fold in flour, alternately with buttermilk and eggs. Transfer to prepared pan, smooth surface and bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the icing, beat cream cheese and butter until pale and creamy. Add powdered sugar and passionfruit pulp, beating until smooth. Spread icing over cooled cake.
4. Cut into squares to serve.

cake, butter, brown sugar, pecans, carrot, pineapple, flour, flour, buttermilk, eggs, icing, cream cheese, butter, powdered sugar, passionfruit

Taken from recipes-plus.com/api/v2.0/recipes/26217 (may not work)