Paula Deens Hummingbird Cake Recipe 385 Food

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana and pineapple until combined. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. In a large bowl, stir together 2 cups Buttercream Frosting and 1 1/4 cups each macadamia nuts and coconut; spread frosting mixture between cake layers. Spread remaining Buttercream Frosting onto top and sides of cake, and sprinkle remaining 1/4 cup each macadamias and coconut on top of cake. Cover and refrigerate for up to 3 days.
• In the top of double boiler, whisk together sugar and egg whites until combined. Cook mixture over simmering water until a candy thermometer registers 140°. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until mixture is thick, white, and glossy, about 10 minutes. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating until combined after each addition. Cover and store at room temperature.

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.

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

Steps:

• Butter bottom of a 13x9 pan. Line with whole graham crackers.
• Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
• Fold in whipped topping.
• Pour half the pudding mixture over crackers.
• Spread half of frosting over top. (see below how to make frosting).
• Place another layer of whole graham crackers on top on frosting layer.
• Pour remaining half of pudding mixture over top.
• Cover with another layer of whole graham crackers.
• Spread remaining half of frosting on top.
• For Frosting: Blend together sugar and cocoa.
• Add butter and milk, mixing well.
• Add corn syrup and vanilla and stir until creamy.
• Refrigerate cake for 24 hours before serving!
• Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

PAULA DEEN'S STRAWBERRY POUND CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
• Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
• In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
• Sweet Pink Glaze:.
• 1 c powdered sugar.
• 2 tbsps milk.
• 1 drop red food coloring.
• In a small bowl, combine all ingredients, stirring until smooth.