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 RECIPE
This Southern gem boasts three incredibly moist layers flavored with canned pineapple and bananas.
Provided by Pam Lolley
Categories Cakes
Time 2h15m
Number Of Ingredients 17
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
Make and share this Hummingbird Cake recipe from Food.com.
Provided by Cooking to Perfecti
Categories Dessert
Time 50m
Yield 14-16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350º.
- Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans.
- Set aside.
- Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl.
- Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer).
- Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes.
- Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack.
- While cake is cooling, mix cream cheese and butter until combined.
- Stir in vanilla.
- Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
- Frost on cooled cake.
Nutrition Facts : Calories 640.8, Fat 33, SaturatedFat 10.2, Cholesterol 75.3, Sodium 383.5, Carbohydrate 83.1, Fiber 1.5, Sugar 59.3, Protein 5.5
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
TENNESSEE HUMMINGBIRD CAKE
This recipe is from my cookbook called-Great Tennessee recipes copyright 1982. It is a popular cake here.
Provided by Theresa Thunderbird
Categories Breads
Time 1h10m
Yield 1 two layer cake, 7 serving(s)
Number Of Ingredients 11
Steps:
- Sift all dry ingredients.
- Set aside.
- Beat eggs,add oil and vanilla.
- Add dry ingredients and beat about 2 minutes.
- Add bananas,pineapple,nuts and fold in with a fork--don't beat.
- Bake 50 minutes at 350 degrees.
HEALTHY HUMMINGBIRD CAKE
Can substitute egg beaters for whole eggs and Splenda Blend Brown Sugar to make this even healthier. Lovely moist flavorful cake! Can bake in the traditional 3-8 inch pans with cream cheese icing, but I usually skip the icing and lightly sprinkle with confectioners sugar.
Provided by manushag
Categories Dessert
Time 1h15m
Yield 1 cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix applesauce and baking soda together.
- Add eggs and sugars. mixing well.
- Add chopped bananas, pineapple with juice, and vanilla.
- Sift together flour and cinnamon and stir into batter.
- Add chopped nuts.
- Pour into 13 x 9 pan sprayed with Pam and floured lightly.
- Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out 'clean', it's done!
Nutrition Facts : Calories 158.7, Fat 4.1, SaturatedFat 0.5, Cholesterol 26.4, Sodium 92.8, Carbohydrate 28.3, Fiber 1.5, Sugar 12.1, Protein 3
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
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
TROPICAL HUMMINGBIRD CAKE
Make and share this Tropical Hummingbird Cake recipe from Food.com.
Provided by HOUSEMANAGER Charle
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
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.
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