Hummingbird Cake With Pineapple Frosting Food

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

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 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 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.

HUMMINGBIRD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
• Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
• Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
• Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
• For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
• Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

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.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350°F with a rack in the center. Butter two 9 × 2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add the eggs 1 at a time, incorporating each before adding the next. Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together the banana, pineapple, walnuts, and coconut. Add to the egg mixture; stir until well combined. Add the flour mixture; blend well.
• Divide the batter between the pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer the pans to a greased wire rack. Let cool 15 minutes. Run a knife around the edges to loosen. Invert onto the rack; reinvert, top side up. Cool completely. Assemble the cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard the rounded top off one layer. Place the layer on a serving platter. Using an offset spatula, spread the top of the layer with 1/4 inch frosting. Top with the untrimmed layer. Frost the sides and top of the cake with the remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (The cake can be refrigerated up to 3 days.)
• In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.
• Reduce mixer speed to low. Gradually add the sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
• Preheat the oven to 225°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.
• Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
• The thinner you cut the pineapple slices, the faster they will dry-and the brighter their yellow core will be. When the pineapple core dries, it resembles the center of a flower.

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 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 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.