Art Smiths Hummingbird Cake Recipes

HUMMINGBIRD CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

HUMMINGBIRD CAKE

Steps:

• Heat oven to 350ºF.
• To make the cake, position racks in the center and bottom third of the oven. Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
• Sift the flour, granulated sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and 1-1/2 tsp. vanilla until combined. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly between the two prepared cake pans.
• Bake until the cakes are done, testing with a toothpick, 30 -35 min. Transfer the cakes to wire racks and cool for 10 min. Invert the cakes onto the racks, turn right sides up and cool completely.
• To make the icing, place the cream cheese and butter in a large bowl and mix with an electric mixer on high speed until combined. On low speed, gradually beat in the powdered sugar and remaining 1 tsp. vanilla to make a smooth icing.
• Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second cake layer, right side up. Spread remaining icing over the top and sides of the cake.