Birdie Cake Food

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HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
  • Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
  • Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
  • Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
  • Photograh by Stephanie Foley

BIRDIE CAKE



Birdie Cake image

92

Categories     Cake     Eggs     Dessert     Cheese     Baked Goods

Time 45m

Yield 1

Number Of Ingredients 18

eggs
all-purpose flour
sugar
baking soda
pineapple, canned, crushed
vanilla extract
margarine
cream cheese
powdered sugar
eggs
all-purpose flour
sugar
baking soda
pineapple, canned, crushed
vanilla extract
margarine
cream cheese
powdered sugar

Steps:

  • Put eggs in a ½ cup measure and fill to ½ cup with water. Mix together flour, sugar, baking soda, crushed pineapple and vanilla. Bake in round or oblong pan at 350℉ (180℃) for about 35 minutes. Icing. Beat ingredients well and pour over warm cake.

Nutrition Facts :

DR. BIRD CAKE



Dr. Bird Cake image

This is a banana-pineapple quick bread baked in a tube pan.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h50m

Yield 16

Number Of Ingredients 9

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1 cup vegetable oil
2 cups banana, coarsely chopped
1 (8 ounce) can crushed pineapple, with juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
  • In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan.
  • Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 51.7 g, Cholesterol 34.9 mg, Fat 14.9 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 2.5 g, Sodium 238 mg, Sugar 30.6 g

DR. BIRD CAKE



Dr. Bird Cake image

This is one of my Grandma's recipes. She always had one baked fresh when we came over to visit. It brings back fond memories of my childhood. It was always a family favorite of mine.

Provided by i_luv_chocolate

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 1/3 cups vegetable oil
1 1/2 teaspoons vanilla
1 cup crushed pineapple
3 eggs, slightly beaten
2 cups bananas, diced
1 cup nuts, chopped

Steps:

  • Stir together in bowl, flour, cinnamon, salt, baking soda, and sugar.
  • Make a well in center and add oil, vanilla, pineapple (including juice), and eggs.
  • Stir to blend, do not beat.
  • Add bananas and nuts, then stir mixture only.
  • Pour into greased bundt pan.
  • Bake at 350°F for 1 hour and 20 minutes.
  • Cool before serving.
  • You can dust cake lightly with powdered sugar if desired.

Nutrition Facts : Calories 1158.5, Fat 63.4, SaturatedFat 8.8, Cholesterol 93, Sodium 788.6, Carbohydrate 138.7, Fiber 5.6, Sugar 80.1, Protein 14.3

BIRD CAKES



Bird Cakes image

For our feathered friends who need our help in the winter! If possible use flexible molds or muffin pans lined with paper cups. If you don't have flexible molds, immerse the molds in hot water for several seconds before removing the cakes. They also make a nice gift for our human friends who like to look after the birds. It is nice to make this in one large mold and display the cake in your garden (in a safe place away from other animals!) Don't take notice of the yield because that will depend on the size of molds you use. You can also be somewhat flexible with the amounts given in the recipe, they will still turn out well and much better than any store bought cakes for the birds. They love them and my 'garden restauant' is always full of satisfied customers! If you have some netting to put them in you can hang them from a tree branch.

Provided by PetsRus

Categories     < 15 Mins

Time 15m

Yield 12 pies

Number Of Ingredients 8

2 lbs lard or 2 lbs suet
3 cups bird seed (I buy the winter mix)
2 cups peanut butter
1 cup cornmeal (millet, quinoa or semolina can be substituted)
1 cup oats
1/2 cup all-purpose flour
1 cup currants (or other dried fruits)
1 cup cracked corn (optional)

Steps:

  • In a large pan start melting the fat.
  • When almost melted, take off the heat, add the rest of the listed ingredients and mix well.
  • Let the mix cool enough for the seeds to be evenly distributed and not sink to the bottom.
  • Fill your molds, cool until set and un-mold.
  • IMPORTANT: Do not use old and used fat from your deep fryer because that is not good for the birds.

Nutrition Facts : Calories 1075.7, Fat 98.7, SaturatedFat 42.3, Cholesterol 82.5, Sodium 202.2, Carbohydrate 37.7, Fiber 5.7, Sugar 12.1, Protein 14.8

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