HUMMINGBIRD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 18
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
This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.
Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.
HUMMINGBIRD CAKE I
This is a strange name for a cake, but it is very good.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
- Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
- Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.7 g, Cholesterol 39.9 mg, Fat 26.7 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 188.9 mg, Sugar 34 g
POTLUCK HUMMINGBIRD CAKE
I love this cake. Adapted from the recipe of the "cake mix doctor" this is a heavy, flavorful, tasty cake. Great way to use us a few leftover bananas! Enjoy...
Provided by LAURIE
Categories Dessert
Time 1h15m
Yield 18-20 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
- Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
- Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
- Stir in by hand the cherries and 1/2 cup nuts.
- Batter will be thick and fruit well blended.
- Pour into bundt pan.
- Bake on middle rack for 50-60 minutes.
- Cake will be golden and spring back when touched.
- Cool in pan for 20 minutes then invert and cool completely.
- Make the cream cheese frosting.
- Mix the cream cheese and butter on low 30 seconds.
- Add the sugar, slowly still at low speed until well blended.
- Add vanilla, increase to medium and beat 1 minute.
- Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
- Store in the refrigerator up to one week.
- Can be frozen up to 6 months.
- Thaw overnite in the refrigerator before serving.
Nutrition Facts : Calories 425.2, Fat 23.5, SaturatedFat 7.8, Cholesterol 58.4, Sodium 298.2, Carbohydrate 51.7, Fiber 1.1, Sugar 39.1, Protein 3.7
HUMMINGBIRD CAKE
This is a delicious cake which is very quick and easy to make. If you keep leftover bananas in the freezer, this can be whipped up at a moment's notice. PLEASE NOTE: cooking time indicated is for a bundt pan. The directions also list cooking times for a loaf pan and a layer cake pan.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
- Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
- Break eggs into large mixing bowl. Beat until thick and lemon-colored.
- Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
- Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
- Pour into greased and floured pan(s).
- Place pan(s) on center shelf of oven.
- Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
- Place pan(s) on wire rack for 10 minutes.
- Invert cake onto rack and allow to cool completely.
- For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
- Frost top of cake with cream cheese frosting.
- This freezes well.
Nutrition Facts : Calories 9605.1, Fat 513.9, SaturatedFat 156, Cholesterol 1128.2, Sodium 5929, Carbohydrate 1202.4, Fiber 35.4, Sugar 922.8, Protein 102.3
HUMMINGBIRD CAKE RECIPE BY TASTY
Here's what you need: all purpose flour, nutmeg, ground ginger, cinnamon, baking soda, salt, pecan, ripe bananas, granulated sugar, diced pineapple, canola oil, large eggs, cream cheese, unsalted butter, vanilla extract, salt, powdered sugar, pecan
Provided by Frank Tiu
Categories Desserts
Time 50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
- In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
- In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
- Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
- Divide the cake batter between the prepared cake pans.
- Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
- Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
- Release the cakes from the springform pans and remove the parchment paper.
- Add a dollop of frosting to the center of cake stand and line with parchment paper.
- Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
- Decorate the border of the cake with chopped pecans.
- Slice and serve.
- Enjoy!
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- Prepare Cake Batter: Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan. Spoon batter over pecans.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 Tbsp. milk in a food processor until well blended. Add remaining 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
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