Hummingbird Cake Ii Recipes

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HUMMINGBIRD CAKE



Hummingbird Cake image

Rumor has it, this crowd-pleasing Hummingbird cake got its name because every bite makes you hum with delight.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 17

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1/2 cup finely chopped pecans
2 very ripe large bananas, mashed
1 (8-ounce) can crushed pineapple, with juice
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
4 large eggs, beaten
1 pound (1 box) confectioners' sugar
8 ounces cream cheese, room temperature
6 tablespoons (3/4 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
1 tablespoon milk, or more if needed
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
  • Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
  • Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
  • Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
  • Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

HUMMINGBIRD CAKE



Hummingbird Cake image

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

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

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



Hummingbird Cake Recipe image

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

3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening
2 (8-oz.) packages cream cheese, softened
1 cup butter, softened
2 (16-oz.) packages powdered sugar
2 teaspoons vanilla extract
1 cup pecan halves, toasted

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



Hummingbird Cake image

Hummingbird Cake is a classic Southern cake recipe that's always a hit. Layer this spiced pineapple-banana cake with cream cheese frosting and top it with pecans.

Provided by Steve-Anna Stephens

Categories     Dessert     Baking

Time 50m

Yield 16

Number Of Ingredients 23

For the cake:
Butter, for greasing the pans
3 cups all-purpose flour
2 teaspoons baking powder (make sure your baking powder is still fresh !)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, optional
3 large eggs
2 cups sugar
1 cup canola oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, with juice
2 cups mashed bananas (from 3 to 5 bananas)
1 cup finely chopped pecans
For the cream cheese frosting:
1 pound cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
2 pounds powdered sugar
1 teaspoon vanilla extract
1 tablespoon Cointreau or other liquor (see Recipe Note)
1 cup roughly chopped toasted pecans, optional for topping
Edible flowers for garnish, optional

Steps:

  • Preheat the oven and the prepare pans: Place the oven rack in the center and preheat the oven to 350° F. Butter and flour three 9-inch round cake pans.
  • Whisk the wet ingredients: In a separate bowl, whisk the canola oil, sugar, and eggs together until combined. Stir the pineapple, bananas, vanilla and one cup of the chopped pecans into the egg mixture and mix (do not beat).
  • Cool the cakes: Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Cool completely on wire racks before frosting.

Nutrition Facts : Calories 876 kcal, Carbohydrate 112 g, Cholesterol 96 mg, Fiber 3 g, Protein 7 g, SaturatedFat 16 g, Sodium 344 mg, Sugar 88 g, Fat 46 g, ServingSize Serves 12 to 16, UnsaturatedFat 0 g

HUMMINGBIRD CAKE



Hummingbird Cake image

This Southern-style Hummingbird layer cake features a crowd-pleasing combination of banana, pineapple, and coconut. The name's origin remains something of a mystery: Some say it's because the cake is as sweet as nectar; others, that it makes you hum with happiness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch layer cake

Number Of Ingredients 15

Unsalted butter, room temperature, for pans and racks
3 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, or pecans
1 cup desiccated coconut, unsweetened
Cream Cheese Frosting for Hummingbird Cake
Dried Pineapple Flowers, optional

Steps:

  • Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
  • In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
  • In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  • In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  • Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
  • Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
  • With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

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



Hummingbird Cake image

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

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 ½ cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
¼ pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

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

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Kardea Brown

Categories     dessert

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pans
3 cups all-purpose flour, plus more for the pans
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 1/2 cups granulated sugar
1 1/2 cups canola oil
1 cup sweetened coconut flakes
2 teaspoons pure vanilla extract
3 large eggs
3 very ripe large bananas, mashed (1 1/2 to 2 cups)
One 8-ounce can crushed pineapple
1 cup pecans, toasted and chopped
Dried pineapple rings, for decorating
Toasted coconut chips, for decorating
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners' sugar
1/4 cup buttermilk
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt

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 RECIPE BY TASTY



Hummingbird Cake Recipe by Tasty image

Here's what you need: all purpose flour, nutmeg, ground ginger, cinnamon, baking soda, salt, pecan, ripe bananas, granulated sugar, diced pineapple, canola oil, large eggs, cream cheese, unsalted butter, vanilla extract, salt, powdered sugar, pecan

Provided by Frank Tiu

Categories     Desserts

Time 50m

Yield 8 servings

Number Of Ingredients 18

3 cups all purpose flour
1 teaspoon nutmeg
1 teaspoon ground ginger
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup pecan, chopped
3 ripe bananas
2 cups granulated sugar
20 oz diced pineapple, 1 can, drained
1 cup canola oil
3 large eggs
16 oz cream cheese
4 oz unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
6 cups powdered sugar
½ cup pecan, chopped, for decorating

Steps:

  • Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
  • In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
  • In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
  • Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
  • Divide the cake batter between the prepared cake pans.
  • Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
  • Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
  • Release the cakes from the springform pans and remove the parchment paper.
  • Add a dollop of frosting to the center of cake stand and line with parchment paper.
  • Place a layer of Hummingbird Cake on the cake stand. Spread ⅓ of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
  • Decorate the border of the cake with chopped pecans.
  • Slice and serve.
  • Enjoy!

HUMMINGBIRD CAKE I



Hummingbird Cake I image

This is a strange name for a cake, but it is very good.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 14

Number Of Ingredients 11

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
  • Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
  • Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.7 g, Cholesterol 39.9 mg, Fat 26.7 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 188.9 mg, Sugar 34 g

HUMMINGBIRD CAKE



Hummingbird Cake image

This super-simple tropical cake contains a hefty amount of mashed bananas and crushed pineapple. Often associated with the American South, where it is believed to have adopted a cream cheese frosting, it most likely originated in Jamaica, where it was called a Doctor Bird Cake. ("Doctor bird" is the nickname of Jamaica's national bird, the red-billed streamertail hummingbird.) Some say this cake is sweet enough to attract even hummingbirds, while others say the name derives from how bananas, a key ingredient in the cake, resemble the bird's beak. The end result tastes similar to banana bread, but with the moistness and flavor of a spice-filled carrot cake.

Provided by Vallery Lomas

Categories     snack, cakes, dessert

Time 1h

Yield 12 servings

Number Of Ingredients 19

Nonstick baking spray
3 3/4 cups/480 grams all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon kosher salt
3 large eggs, at room temperature
1 1/2 cups/340 grams overripe mashed bananas (about 3 bananas)
1 packed cup/220 grams dark brown sugar
1 cup/200 grams granulated sugar
1 cup/240 milliliters vegetable oil
2 teaspoons vanilla extract
2 (8-ounce/227-gram) cans crushed pineapple in juice (about 1 3/4 cups)
3/4 cup/85 grams chopped toasted pecan halves
2 (8-ounce/226-gram) packages cream cheese, at room temperature
1 cup/225 grams unsalted butter (2 sticks), at room temperature
7 1/3 cups/905 grams confectioners' sugar
4 teaspoons vanilla extract
Heaping 3/4 cup/85 grams toasted pecan halves, for garnish
Dried pineapple rings and edible flowers, for garnish

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



Hummingbird Cake image

Made with mashed ripe bananas, crushed pineapple, and pecans, this Hummingbird cake has something for everyone. It's a classic Southern celebration cake.

Provided by Kelly Fields

Yield Makes 1 9-inch layer cake

Number Of Ingredients 20

3 cups (360 grams) all-purpose flour
2 cups (396 grams) granulated sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1⁄4 tsp. ground organic rose petals
1⁄4 tsp. ground cardamom
3 eggs, at room temperature
3⁄4 cup vegetable oil
1⁄4 cup coconut oil, at room temperature
1 1⁄2 tsp. vanilla extract
1⁄2 tsp. kosher salt
1⁄2 cup (113 grams) sour cream, at room temperature
8 oz. crushed pineapple with juice
2 cups (454 grams) mashed very ripe bananas, about 5
1 cup (114 grams) chopped pecans or pecan pieces
1½ pounds (681 grams) cream cheese, at room temperature
3⁄4 cup (185 grams) unsalted butter, at room temperature
5¼ cups (596 grams) powdered sugar
1 tsp. finely grated orange zest
1⁄2 tsp. vanilla bean paste

Steps:

  • Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
  • Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
  • Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
  • Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.

HUMMINGBIRD CAKE



Hummingbird Cake image

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

2 cups all-purpose flour (no need to sift it)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
3 eggs (extra large)
1 cup mild vegetable oil (e.g., corn oil or canola oil)
1 (8 ounce) can crushed pineapple, drained (about 1 cup)
1 1/2 cups coarsely chopped nuts (pecans or walnuts, about 4-6 ounces)
2 large bananas, peeled and coarsely chopped
1 teaspoon pure vanilla extract
8 tablespoons butter, softened (margarine can be substituted)
1 (8 ounce) package cream cheese, softened
1 (1 lb) package powdered sugar
1 teaspoon pure vanilla extract

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

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From cookiesandcups.com


HUMMINGBIRD CAKE | COMFORT FOOD | JAMIE OLIVER
hummingbird-cake-comfort-food-jamie-oliver image
2 limes Brittle 100 g caster sugar 50 g pecans Method 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. …
From jamieoliver.com


THE BEST HUMMINGBIRD CAKE | SWEETEST MENU
2022-02-27 Instructions. Hummingbird cake. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. …
From sweetestmenu.com


SOUTHERN HUMMINGBIRD CAKE RECIPE | I HEART RECIPES
2022-08-02 In a separate bowl combine the sifted flour, salt, cinnamon, and nutmeg. Now, alternate adding the dry ingredients and wet ingredients, adding small amounts of buttermilk in …
From iheartrecipes.com


HUMMINGBIRD CAKE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD
2021-11-11 Combine pineapple, banana, egg and oil in a jug. Add pineapple mixture to flour mixture; stir to combine. 6. Spoon into prepared pan; level surface. Bake for 1 hour or until …
From womensweeklyfood.com.au


HUMMINGBIRD CAKE RECIPE - GRANDBABY CAKES
2020-03-16 For the Cake. Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly …
From grandbaby-cakes.com


OLD FASHIONED HUMMINGBIRD CAKE RECIPE - SOUTHERN PLATE
In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Fold the dry ingredients into the bowl of wet ingredients. Use a spatula and not the mixer for this step. …
From southernplate.com


HUMMINGBIRD CAKE {FRUITY & DELICIOUS} - SPEND WITH PENNIES
2019-09-10 Preheat oven to 350°F. Line the bottom of 3-9 inch round cake pans with parchment paper. Grease and flour pans. In a large mixing bowl, whisk together the first 6 ingredients. …
From spendwithpennies.com


HUMMINGBIRD CAKE RECIPE {3 LAYER, SHEET CAKE, OR CUPCAKES!}
2022-03-31 Divide evenly among the 3 cake pans. Bake and cool. Bake in the pans on wire racks for 10 minutes then remove from the pans to cool completely. Make the frosting. Beat …
From bellyfull.net


HUMMINGBIRD CAKE - JO COOKS
2022-03-31 How To Make Hummingbird Cake Cake Preheat the oven: Preheat the oven to 350°F. Prepare the cake pans: You will need 2 cake pans, each 8 inches in diameter. Cut out …
From jocooks.com


HUMMINGBIRD CAKE RECIPE - CHEF DENNIS
2021-04-20 Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven. Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out …
From askchefdennis.com


BEST HUMMINGBIRD CAKE RECIPE - HOW TO MAKE HUMMINGBIRD …
2019-03-22 Step 1 Make the cake: Preheat oven to 350°. Grease three 8" cake pans with cooking spray and line with parchment circles. In a large bowl, whisk flour with baking soda, …
From delish.com


13 BEST HUMMINGBIRD CAKE RECIPES | MYRECIPES
2021-01-06 Credit: Hannah Burkhalter. View Recipe. All of the elements of a classic hummingbird cake come together here in decadent cheesecake form. Layers of banana …
From myrecipes.com


OLD FASHIONED HUMMINGBIRD CAKE RECIPE | IT IS A KEEPER
2022-02-17 Instructions. Pre-heat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later. Whisk together flour, sugar, baking soda, baking powdered, salt, and …
From itisakeeper.com


HUMMINGBIRD CAKE II PHOTOS RECIPE - EASY RECIPES
Hummingbird cake ii photos recipe. Instructions. 1 Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients …
From recipegoulash.cc


CLASSIC HUMMINGBIRD CAKE - LIV FOR CAKE
2021-06-03 Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment. In a large bowl, sift flour, baking soda, sugars, spices, and salt. Whisk until well …
From livforcake.com


HUMMINGBIRD CAKE - RECIPE GIRL®
2021-07-29 Preheat the oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick spray. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon …
From recipegirl.com


HUMMINGBIRD CAKE RECIPE | KING ARTHUR BAKING
Grease and flour three 9" round pans for the cake. To make the cake: Beat the eggs and oil in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Add the sugar, vanilla, …
From kingarthurbaking.com


OLD FASHIONED HUMMINGBIRD CAKE RECIPE - MARIA'S MIXING BOWL
2021-06-30 Instructions. Preheat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later. Whisk together flour, sugar, baking soda, baking powdered, salt, and …
From mariasmixingbowl.com


HUMMINGBIRD CAKE RECIPE: SOUTHERN LAYER CAKES - UNPEELED …
Preheat the oven to 350°F and grease and line three 8-inch cake pans or two 9-inch pans. TIP: You can also use 9-inch cake pans, but the layers will be thinner and the baking time will …
From unpeeledjournal.com


HUMMINGBIRD CAKE - TASTE OF THE SOUTH
2021-05-03 Preheat oven to 350°. Spray a 13×9-inch baking pan with baking spray with flour. For cake: In a large bowl, stir together cake mix, eggs, and oil. Fold in pineapple, banana, and …
From tasteofthesouthmagazine.com


HUMMINGBIRD CAKE - SUGAR SPUN RUN
2019-03-27 Hummingbird Cake is easy to make. The hardest part is having the patience to let your layers cool before slapping on the cream cheese frosting. Combine your wet ingredients. …
From sugarspunrun.com


HUMMINGBIRD CAKE II - CAKECENTRAL.COM
Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas. 2 Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests …
From cakecentral.com


HUMMINGBIRD CAKE RECIPE - THE SEASONED MOM
2022-03-18 Grease a 9 x 13-inch baking pan (or two 8-inch or 9-inch round cake pans). In a medium mixing bowl, whisk together the cake flour, baking soda, salt, and cinnamon. Set …
From theseasonedmom.com


BEST HUMMINGBIRD CAKE RECIPE - HOW TO MAKE HUMMINGBIRD CAKE
2022-03-23 Step. 1 For the cake: Preheat the oven to 350°. Step. 2 Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, …
From thepioneerwoman.com


HUMMINGBIRD CAKE RECIPE - BBC FOOD
Grease and line three 20cm/8in cake tins. Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl. Stir in the eggs, sunflower oil, nuts, fruit and orange …
From bbc.co.uk


OLD FASHIONED HUMMINGBIRD CAKE RECIPE - DESSERTS ON A DIME
2022-02-23 Grease and flour 3 – 9 inch cake pans In a large bowl, whisk together flour, salt, baking soda and cinnamon In a medium bowl, blend together the sugar and oil until smooth …
From dessertsonadime.com


THE BEST HUMMINGBIRD CAKE RECIPE EVER | EASY WEEKNIGHT RECIPES
2021-05-06 Preheat oven to 350˚F. Lightly grease and flour three 9-inch round cake pans. Trace and cut a circular piece of parchment baking paper to place in the bottom of each pan. This …
From easyweeknightrecipes.com


HUMMINGBIRD CAKE | PAULA DEEN
Preheat the oven to 350 °F. Spray three 9-inch baking pans with nonstick baking spray. In a large bowl, beat 2 sticks of butter, granulated sugar and 1 tablespoon vanilla at medium speed …
From pauladeen.com


HUMMINGBIRD CAKE - LIVE WELL BAKE OFTEN
2019-03-21 Keep oven temperature at 350°F. Spray two 9-inch round cake pans with nonstick cooking spray. Line the bottom of each pan with parchment paper and set aside. In a large …
From livewellbakeoften.com


VEGAN HUMMINGBIRD CAKE - VEGAN RECIPES BY VEGKITCHEN
2022-10-06 Preheat oven to 350 F, grease and flour two 9” baking pans. In a large bowl stir together the flour, flaxseed, cinnamon, baking powder, baking soda, and salt; set aside. In a …
From vegkitchen.com


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