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November 5, 2019

After being raised on Weet-Bix, we’re still finding new ways to make use of this classic breakfast staple as adults. And Sanitarium has come up with the best alternative—bake it into a cake! This tasty Weet-Bix Hummingbird Cake with Orange Frosting is the perfect afternoon tea treat for the young and old alike.

1 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
1/2 cup (120ml) apple sauce
227g crushed pineapple, drained
1/4 cup dried apricots, chopped
1 cup grated carrot, firmly packed
4 Weet-Bix
1/2 cup sultanas
2 eggs
Orange frosting
150g lite cream cheese
1/2 orange, juice and zest
2 tbsp 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.

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For more stories on living, creating and exploring the local neighbourhood, read the spring edition of the Watagan Park Wanderer Magazine here.

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