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Weet-Bix™ hummingbird cake with orange frosting

Serves: 10
Prep: 10-15 mins
Cook: 30-45 mins

    Try this easy to prepare Hummingbird cake with orange frosting - a yummy way to combine Weet-Bix and fruit.


    • 1/2 cup (70g) plain flour
    • 3/4 cup (140g) brown sugar
    • 2 tsp baking powder
    • 3/4 tsp baking soda
    • 1/2 tsp cinnamon
    • 1/2 tsp salt
    • 4 Weet-Bix™ or Gluten Free Weet-Bix™ (crumbled)
    • 1/2 cup (120ml) apple sauce
    • 227g tin crushed pineapple, drained
    • 1/4 cup dried apricots, chopped
    • 1/2 cup sultanas
    • 2 eggs
    • 1 cup grated carrot, firmly packed
    Orange frosting (optional):
    • 150g lite cream cheese
    • 1/2 orange, juice and zest of
    • 2 tablespoons margarine, melted
    • 2 cups icing sugar


    1. Preheat the oven to 180°C. Line the bottom of a 20cm spring form tin with baking paper.
    2. Sift all the dry ingredients into a large bowl, and add the crumbled Weet-Bix™.
    3. Add the fruit, eggs and grated carrot. Mix until the dry ingredients are just mixed into the wet ingredients. Pour into the prepared cake tin.
    4. Bake for 30-45 minutes until a skewer inserted comes out clean. Allow to cool before icing.
    5. To make the icing, beat together the cream cheese, orange juice and zest, margarine and sugar. Spread over the cooled cake.


    • This cake can easily use Weet-Bix™ or Gluten Free Weet-Bix™. Substitute the baking powder for Gluten Free baking powder, and the plain flour for rice flour.
    • If apple sauce isn’t available, simply peel and cook 3 small granny smith apples in 2 tbs of water. Mash with a fork or blend with a hand held blender.
    • This is a dense, fruity cake – do not expect me to rise significantly!

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