Hummingbird Cake Iii Food

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

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.

HUMMINGBIRD CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large cookie sheet with sides, or an 11 x 17 inch jelly roll pan.
• Combine flour, white sugar, baking powder, salt, and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple, and 1 cup pecans.
• Bake for 25 to 30 minutes, or until done. Cool on a wire rack.
• Beat 1/2 cup pecans, cream cheese, butter or margarine, confectioners sugar, and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.

HUMMINGBIRD CAKE

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.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
• Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 300 degrees F.
• Add pecans and coconut to a large baking sheet/jelly roll pan and spread into an even layer (keep them separate). Bake at 300 F degrees for 8-11 minutes, stirring occasionally and watching closely towards the end as coconut can burn quickly. Remove once coconut is golden. Add pecans to food processor and finely chop.
• Increase oven to 325 degrees F. Line the bottom of three 9" round cake pans with parchment paper then spray with nonstick cooking spray WITH FLOUR or grease and flour pans.
• In a large bowl, mix all of the Dry Ingredients together. In a separate bowl, gently whisk eggs then stir in 3/4 cup toasted coconut, 1 cup toasted pecans (reserve the rest for garnish) and all remaining Wet Ingredients, including drained pineapple, until combined.
• Stir Dry Ingredients into Wet ingredients just until moistened, being careful not to overmix - batter will be THICK.
• Divide batter equally between prepared pans. Drop the pans a few times on the counter to get rid of air bubbles. Bake at 325 F degrees for 32-38 minutes (check earlier if using light pans), or until toothpick inserted into center comes out clean and the cakes begin to pull away from sides of pans.
• Let cakes cool in pans on wire racks for 15 minutes then invert onto wire racks to cool completely.
• In a large bowl, beat cream cheese and butter with an electric mixer until creamy. Beat in vanilla yogurt, and salt. Gradually beat in confectioner's sugar, until desired consistency is reached. Beat in pineapple preserves. Add additional powdered sugar if desired for thicker frosting or add milk 1 tablespoon at a time for thinner frosting.
• Place a small dollop of frosting in the center of the cake stand to keep the cake from moving and top with one leveled Cake.
• Top cake with 1 cup frosting and spread evenly. Top with a Second Cake and spread evenly with 1 cup frosting. Top with remaining Cake.
• Create Crumb Layer by scooping 1/2 cup of frosting into a smaller bowl to use. Frost cake with this 1/2 cup frosting starting with the top and working down until the cake is evenly frosted in a thin layer. Refrigerate Cake and remaining frosting for 30 minutes or until crumb layer has set.
• Frost the outside of cake as you desire with the remaining frosting. Garnish with reserved coconut and pecans.
• Time permitting, cover cake with cake dome and refrigerate cake 30 minutes to let the frosting set. Let the cake come to room temperature (1-2 hours) before serving).
• Frosted Hummingbird Cake can be covered with cake dome and stored at room temperature for 2 days or covered and refrigerated for up to 7 days. Bring to room temperature before serving.

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.

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.

HUMMINGBIRD DUMP CAKE

Steps:

• Heat oven to 350°F.
• Drain pineapple, reserving juice. Remove 2 Tbsp. juice; reserve for later use. Pour remaining juice into 13x9-inch baking dish sprayed with cooking spray. Add drained pineapple; mix well.
• Reserve 1/2 banana for later use. Chop remaining bananas; place over pineapple. Sprinkle with dry cake mix, then nuts. Drizzle with milk.
• Bake 30 to 35 min. or until lightly browned. Cool 10 min.
• Beat Neufchatel, sugar and reserved pineapple juice with mixer until blended. Cut reserved banana half into 12 slices. Cut cake into 12 pieces.
• Serve cake pieces topped with Neufchatel mixture and banana slices, adding about 1-1/2 tsp. Neufchatel mixture and 1 banana slice to each cake piece.

HUMMINGBIRD CAKE

Steps:

• To make the cake-----------------------.
• Combine the dry ingredients in a large mixing bowl.
• Add the eggs and the oil, stirring well until the dry ingredients are moistened.
• Do not beat.
• Stir in the vanilla, crushed pineapple and bananas.
• Spoon the batter into 3 well-greased and floured 8-inch cake pans.
• Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
• Cool in pand for 10 minutes before turning out on to a wire cooling rack.
• To make the frosting----------------------.
• Beat together the butter, cream cheese and vanilla.
• Gradually beat in the powdered sugar, adding a little milk if necessary.
• Divide into two bowls and whip in puree to one of the bowls.
• Use the mango frosting to spread between the layers of cake.
• When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 180°C fan forced.
• Drain pineapple keeping juice for icing.
• In a large mixing bowl beat egg whites and sugar for 1 minute using electric beater.
• Stir bicarb soda into apple sauce (it will froth) and add to bowl.
• Mix in mashed banana, walnuts, drained pineapple and mixed spice, blend ingredients together well.
• Gently fold flour into mixture in one go, DO NOT BEAT, as this will make the cake tough.
• Pour mixture into a round cake tin (19cm) that has been coated with cooking spray.
• Bake 35- 40 minutes or until firm to touch in the centre.
• Allow cake to sit for 5 minutes in tin before turning onto a wire rack to cool.
• Once cake has cooled, place all icing ingredients into a small mixing bowl, blend together until smooth.
• Spread over top of cake.
• In humid weather it is best to keep this cake refrigerated.

HUMMINGBIRD CAKE RECIPE

Steps:

• Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
• Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
• Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
• Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
• Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
• Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
• Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
• Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
• Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
• Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
• Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.