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 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
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
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
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.
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