Hummingbird Cake

Preheat the oven to 180°C (160°C fan). Grease and line three 20cm (7inch) round cake tins with baking paper. This will ensure your cake layers come out easily and bake evenly.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and mixed spice until well combined. This mixture forms the dry base of your cake batter.

Peel and mash the ripe bananas in a separate bowl. 

Add the mashed banana, crushed pineapple (with juice), eggs, vegetable oil, and vanilla extract to the dry mixture and mix until fully blended and smooth.

Divide the batter evenly between the prepared tins. Smooth the tops and place in the oven. Bake for 35-40 minutes until golden and a skewer inserted comes out clean. Cool the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.

While the cake cools, prepare the cream cheese frosting by beating the softened butter until light and fluffy. Pop in the cream cheese and beat until smooth. Gradually add icing sugar and vanilla, beating until light and fluffy. pop in the fridge until it has slightly hardened.

Once the cakes are fully cooled, place one layer on a plate and spread a generous layer of frosting over the top, and spread over half of the salted caramel . Place the second layer on top and repeat. Place the final sponge o top and spread over the remaining frosting. Decorate with a few pecan halves and salted caramel if desired.