Candied Ginger & Dates Hummingbird Cake

• 370 grams of all-pourpose flour
• 350 grams whole cane sugar + some 3 full tablespoons to cook bananas and pineapple
• 3 eggs
• 160 milliliters of olive oil
• 200 grams mixed nuts (cashew nuts, walnuts, hazelnuts, almonds)
• 2 large sized or three smaller ripe bananas
• 250 grams of canned natural pineapple
• 1 teaspoon quatre-epices melange (cardamom+cinnamon+nutmeg+cloves)
• 1 teaspoon of vanilla extract
• 1 pinch salt
• 16 grams baking powder
• 1 shot of spicy rum

1. Preparation: Preheat the oven at 180 u0b0 CrnRoast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely.rnIn a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted.rnStir over high heat, as long as it will almost start to caramel. Add the spicy rum and let the alcohol evaporate.rnLet it cool.
2. Roast the mixture of nuts in the oven until they are toasted. Let it cool and chop finely.rnIn a saucepan put 3 tablespoons filled with cane sugar and add the cut bananas and the pineapple drained from its juice and also cuted.rnStir over high heat, as long as it will almost start to caramelize. Add the spicy rum and let the alcohol evaporate.rnLet it cool.
3. To make the frostingrnIn a medium bowl, beat the mascarpone, icing sugar and the fresh whipping cream and butter until smooth, about 1 minute.rnPlace 1 cake layer on a cake stand or serving plate. Top with half of frosting. Top with remaining cake layer. Garnish with roasted and chopped walnuts.

flour, cane sugar , eggs, milliliters, mixed nuts, bananas, natural pineapple, melange, vanilla, salt, baking powder, rum

Taken from food52.com/recipes/74750-candied-ginger-dates-hummingbird-cake (may not work)