Humming Bird Cake And Frosting Food

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 [WITH PINEAPPLE FROSTING]

Steps:

• In a large mixing bowl, combine flour, sugar, salt, baking soda and cinnamon.
• Add eggs bananas, oil, pineapple and vanilla.
• Beat til combined.
• Stir in walnuts.
• Pour these into three greased and floured 9" round baking pans.
• Bake at 350 for 25-30 minutes or til a toothpick inserted near center comes out clean.
• Cool 10 minutes.
• Then remove from pans to wire racks.
• Cool completely.
• For frosting, in large mixing bowl, beat shortening, butter, lemon peel, and salt until fluffy.
• Add confectioner's sugar alternately with pineapple juice.
• Beat in the cream.
• Spread between layers and over top and sides of cake.
• Sprinkle with walnuts if desired.

HUMMING BIRD CAKE AND FROSTING

Steps:

• Combine flour, soda, salt, sugar and cinnamon.
• Add eggs and oil.
• Stir until dry ingredients are moistened.
• DO NOT BEAT.
• Stir in vanilla, pineapple, 1 cup pecans, and bananas.
• Pour batter into 3 greased and floured 9-inch round pans.
• Bake at 350°F for 23-28 minutes.
• Cool in pans for 10 minutes.
• Remove from pans and let cool completely on wire rack.
• Frost with Humming Bird Cake Frosting (recipe #15993).

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.

DR. BIRD CAKE

Steps:

• Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).
• Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.
• Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.
• In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.
• Spoon the mixture into the cake tin and level the top. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for 5 minutes, then turn out of the tin onto a rack to cool completely.
• Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.

SPICED HUMMINGBIRD CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
• Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
• Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
• Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.

TROPICAL HUMMINGBIRD CAKE

Steps:

• PLACE a rack in the center of the oven and preheat the oven to 350 F; Lightly grease two 9-inch round cake pans with solid vegetable shortening, then dust with flour; Shake out the excess flour; Set the pans aside.
• COMBINE the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla, and cinnamon in a large bowl; blend with an electric mixer until the batter is thick and the fruit well blended; divide the batter between the prepared pans.
• BAKE until the cakes are golden, 30- 35 minutes; remove the pans from the oven and place on wire racks to cool for 10 minutes; invert on to a plate and cool 30 minutes more; then place both cakes into your freezer (this will help in frosting) while you toast the nuts and prepare the frosting.
• TOAST the nuts in a preheated 350 F oven by spreading them in one layer on a baking pan; 4 to 5 minutes, or until you smell the pecans; 20 minutes for the hazelnuts; rub off the skins while the hazelnuts are still warm, don't be concerned if a little skin is left on them; Be careful not to burn your nuts.
• COMBINE the cream cheese and butter in a large mixing bowl; blend with an electric mixer on low until combined; add the confectioners sugar a bit at a time, blending with the mixer on low speed until the sugar is well incorporated; add the vanilla and increase the speed to medium and blend until the frosting is fluffy; fold in the coconut, pecans and hazelnuts.
• FROST at once between the cake layers and the top and sides of the cake; place the frosted cake uncovered in the fridge until the frosting sets, about 20 minutes and then serve.
• STORE frosted cake in fridge.

HUMMINGBIRD CAKE BY PAULA DEEN

Steps:

• TO MAKE THE CAKE:
• Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
• In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
• Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
• TO MAKE THE ICING:
• Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
• Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

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.