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Front page › Dr. Bird Cake

Dr. Bird Cake

HB-13586 · Hand-built original

A moist Jamaican-style spiced cake of banana, pineapple and pecans under a thick cream cheese frosting scattered with toasted coconut and more pecans.

Makes 1 single-layer cakeVegetarianHigh Fiber

Main ingredient: egg

Pairs well with: toast, hash browns, fruit salad, bacon, avocado

Servings:1quantities adjust to match

Ingredients

  • 3 1/2 oz pecans or walnuts, chopped
  • 3 1/2 oz canned chopped pineapple in juice, drained and 1/3 cup juice reserved
  • 1 3/4 cups plus 2 Tbsp. whole wheat flour or all-purpose flour
  • 3/4 cup light soft brown sugar
  • 1 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. sea salt
  • 2 ripe bananas, mashed
  • 1 3/4 oz coconut oil or butter, plus extra for greasing
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. apple cider vinegar
  • 1 egg (optional)
  • 0.9 oz coconut flakes, toasted
  • 1 handful of pecans, roughly chopped
  • 1 3/4 sticks unsalted butter, softened
  • 6.2 oz full-fat cream cheese
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 2 cups plus 2 Tbsp. powdered sugar, sifted

Method

  1. Grease and line the base of a 9 1/2-inch round cake tin and heat the oven to 400°F for the Dr. Bird batter.
  2. Pulse the chopped pecans and drained pineapple briefly in a food processor until both are finely chopped, keeping the reserved pineapple juice aside.
  3. Sift the flour, brown sugar, baking soda, baking powder, cinnamon, allspice, nutmeg and sea salt into a mixing bowl and stir the dry blend together.
  4. Whisk the mashed bananas with the coconut oil, reserved pineapple juice, vanilla, apple cider vinegar and the egg, if using, in a separate bowl.
  5. Pour the banana mixture into the dry bowl, add the pineapple and pecan mix, and stir briefly until a Dr. Bird batter forms without over-mixing it.
  6. Spoon the batter into the tin, level its top, and bake for 30 minutes, until a skewer in the centre comes out clean, then cool the cake in the tin for 5 minutes before turning it onto a rack.
  7. Beat the softened butter and cream cheese until light, beat in the salt and vanilla, then work in the powdered sugar a little at a time to make a thick frosting.
  8. Spread the frosting over the completely cooled cake and finish it with the toasted coconut flakes and the handful of roughly chopped pecans.

Nutrition not computed — the source recipe data produced an implausible result and is flagged for review.

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