Cream Cheese Frosting For Hummingbird Cake Food

CREAM CHEESE FROSTING FOR HUMMINGBIRD CAKE

Steps:

• In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
• Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.

HUMMINGBIRD CAKE

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

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Grease and line two 23cm round cake tins.
• Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
• Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
• Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
• Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
• Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
• Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth - it's really important not to over-mix it. Keep in the fridge until needed.
• To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don't stir it, just swirl the pan occasionally until dissolved and lightly golden.
• Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
• Once cool, smash up to a dust (you'll need about half to top the cake - save the rest for sprinkling over ice cream.
• To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
• Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
• With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

HUMMINGBIRD CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• preheat oven to 325.
• grease and flour three 8 inch round cake pans.
• in a large micing bowl, combine the flour, sugar, oil, pecans,bananas, pineapple, cherries, vanilla, cinnamon and eggs.
• stir well until batter is smooth.
• pour teh batter into prepared pansbake for 28 minutes until the tops springback cool for ten minutes then loosen, introvert into a wire rack.
• to make the icing mix powdered sugar, cream cheese, butter, orangejuice, vanilla and rice milk with electric mixer until smooth.
• Ice cake and sprinkle pecans on top.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350°F.
• Coat 3, 8- inch or 9- inch cake pans with nonstick baking spray. Cut 3 rounds of parchment paper to fit into the bottom of each cake pan. Place the parchment paper in the bottom of the prepared pan and coat again with nonstick spray. Set aside.
• In a large mixing bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
• In a medium mixing bowl whisk together the oil, bananas, pineapple, eggs, vanilla, and pecans.
• Stir the wet ingredients into the dry ingredients and stir together using a rubber spatula or wooden spoon until combined.
• Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
• Allow the cakes to cool for 10 minutes in the pan and then turn the cakes out onto a wire rack to cool completely.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
• Turn the mixer to low and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla and then turn mixer up to medium and mix until smooth and creamy for 1 minute.
• Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula.
• Garnish with chopped pecans or Candied Pecans.

HUMMINGBIRD CAKE WITH CREAM CHEESE ICING

Steps:

• Add all the dry ingredients to a large bowl, sift them together 3 times.
• Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
• Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
• Pour the batter into 2 greased and floured 9-inch cake pans.
• Bake at 350°F for 40 minutes.
• Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
• For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
• Coconut and chopped pecans will be sprinkled on top of icing.

HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING (HGTV)

Steps:

• Cake:.
• Mix together flour, sugar, salt, baking soda and cinnamon.
• Fold in eggs, vegetable oil, vanilla, pineapple with juice, pecans and bananas.
• Blend well and divide into three nine-inch cake pans. Bake at 350 degrees for 25 minutes. Cool cake thoroughly before frosting.
• Frosting:.
• Fold together butter and cream cheese.
• Gradually add powdered sugar, then vanilla and lemon juice. Stir well.
• Apply to all three cake layers. Stack layers and garnish with pecans.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
• In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
• In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
• Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
• Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
• Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
• To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.