I sometimes make cakes for other people's birthdays, and I usually do what they request, which is more often than not very simple cakes - ordinary cake layers, perhaps some mashed banana or vanilla custard and then whipped cream. That's like the very basic Swedish birthday cake.
And I'm pretty bored with it. Nor do I like it that much. I'll keep making them for my husband (who's even happier if I decorate it with gummy bears) but for Titus this year, I wanted to make a high, American-style cake with frosting.
Hummingbird cake kept popping up - in cookbooks, on blogs - and I couldn't ignore it any longer. It's similar to a carrot cake, but has pineapple and bananas to keep it moist, rather than carrots. It's absolutely delicious. And should you have leftovers, they'll keep well in the fridge.
450 g all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
225 g white sugar
225 g brown sugar
3 large eggs
2 tsp vanilla extract
250 ml neutral oil (sunflower or canola is good)
250 ml (about 250 g) crushed, fresh pineapple
4 large bananas, mashed (about 450 g)
250 ml walnuts, toasted and finely chopped (about 120 g)
Mix flour, cinnamon, baking soda and salt in a bowl. Beat both sugars with the eggs, until really fluffy. Add vanilla, oil, crushed pineapple and banana. Stir in the flour mixture, and finally, the walnuts.
Divide in two well-greased cake tins, about 20 cm in diameter. Bake at 175°C until they're no longer sticky inside - about 45 minutes. Remove from the oven and let cool completely, on a rack.
170 g unsalted butter, at room temperature
600 g cream cheese, at room temperature
1 vanilla bean - the scraped-out seeds
200 g confectioner's (powdered) sugar
Whisk all ingredients to a smooth and fluffy frosting.
Frost in between the cake layers, and all around the cake, when the layers are completely cool.
Recipe in Swedish: