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 POUND CAKE
Add crunch to this fruity Hummingbird Pound Cake with toasted pecans. Your kids are sure to hover around the kitchen when they see you whipping up this Hummingbird Pound Cake.
Provided by My Food and Family
Categories Festive 2018
Time 2h35m
Yield 18 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
- Pour into greased and floured 12-inch fluted tube pan.
- Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
- Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
HUMMINGBIRD CAKE
Impress your friends with this Hummingbird Cake--a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to gild the lily.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 2h20m
Yield 15
Number Of Ingredients 13
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.
Nutrition Facts : Calories 718.6 calories, Carbohydrate 86.4 g, Cholesterol 69.9 mg, Fat 40 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 9.5 g, Sodium 342.2 mg, Sugar 62.4 g
EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)
I found this one a while ago in a random internet search. I messed around with the ingredients until I had a cake that made our family happy. It is loaded with pineapple, banana and cherries and the cherry juice gives it a nice pink tint so you could serve it to your sweetheart. I usually make it on the first day of spring (or when I have some bananas that need used up). I hope you enjoy!
Provided by PSU Lioness
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix all ingredients in a large mixing bowl until well combined.
- Divide mixture equally between 2 greased 9" round cake pans.
- Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
- Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
- Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
- Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
- NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.
Nutrition Facts : Calories 692.3, Fat 30.8, SaturatedFat 4.7, Sodium 543.8, Carbohydrate 103.6, Fiber 1.9, Sugar 82.2, Protein 3.5
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
Here's the classic hummingbird cake recipe, made famous by Southern Living magazine
Provided by Click Americana
Categories Vintage dessert recipes
Time 1h16m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 (F).
- Grease 3 (9-inch) round cake pans with shortening; then line the pans with waxed paper and grease paper, dust with flour, shaking out the excess.
- Combine the 3 cups of flour and next 4 ingredients (2 cups sugar, 1 teaspoon of baking soda, 1 teaspoon of salt and 1 teaspoon of ground cinnamon); add the eggs and oil, stirring until the dry ingredients are moistened. (Do not beat.)
- Stir in the bananas, 1 cup of pecans, pineapple with liquid, and vanilla extract.
- Pour the batter into the prepared pans.
- Bake at 350 (F) for 25 to 30 minutes, or until a wooden toothpick inserted in the center of each cake comes out clean.
- Cool the cake layers in their pans on wire racks for 10 minutes.
- Then, remove the cakes from the pans, and cool them completely on the wire racks.
- For the cream cheese frosting, beat the cream cheese and butter at a medium speed with an electric mixer until smooth.
- Gradually add the powdered sugar, beating at a low speed until light and fluffy.
- Stir in the vanilla extract. (Makes about 4 cups.)
- Spread the cream cheese frosting between the layers, as well as the tops and sides of each of the cakes.
- Store in the refrigerator.
Nutrition Facts : Calories 823 calories, Carbohydrate 109 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 42 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 421 milligrams sodium, Sugar 79 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 27 grams unsaturated fat
HUMMINGBIRD CAKE
Provided by Kardea Brown
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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
Make and share this Hummingbird Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h10m
Yield 10-12 slices
Number Of Ingredients 13
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.
Nutrition Facts : Calories 221.9, Fat 2.6, SaturatedFat 0.3, Sodium 467.6, Carbohydrate 46.7, Fiber 1.6, Sugar 23.3, Protein 3.9
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