HUMMINGBIRD CAKE
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
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
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 18
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
Provided by Kardea Brown
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 21
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
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
Provided by Duff Goldman
Categories dessert
Time 2h35m
Yield One 3-layer, 9- or 10-inch round cake
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
- In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
- In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
- Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
- Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
- Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
- In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
- To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.
SPICED HUMMINGBIRD CAKE
This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 1h15m
Yield Serves 10-12
Number Of Ingredients 17
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.
- Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.
- Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.
- Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.
Nutrition Facts : Calories 628 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.8 milligram of sodium
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
DELICIOUS HUMMINGBIRD CAKE
Moist Hummingbird cake perfect for dessert.
Provided by Exhibits
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch cake pans.
- Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Beat in eggs, oil, and vanilla extract. Stir in bananas, pecans, and pineapple. Divide batter among the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely.
- Make frosting while cake layers are cooling. Combine cream cheese and butter in a bowl; beat with an electric mixer until creamy. Add powdered sugar and vanilla extract; mix until creamy.
- Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Nutrition Facts : Calories 805.6 calories, Carbohydrate 106.9 g, Cholesterol 107.9 mg, Fat 40 g, Fiber 3.5 g, Protein 9.7 g, SaturatedFat 15.4 g, Sodium 482.7 mg, Sugar 76.7 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.
HUMMINGBIRD CAKE I
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
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
Make and share this Hummingbird Cake recipe from Food.com.
Provided by Diana Adcock
Categories Dessert
Time 40m
Yield 1 three layer cake
Number Of Ingredients 16
Steps:
- To make the cake-----------------------.
- Combine the dry ingredients in a large mixing bowl.
- Add the eggs and the oil, stirring well until the dry ingredients are moistened.
- Do not beat.
- Stir in the vanilla, crushed pineapple and bananas.
- Spoon the batter into 3 well-greased and floured 8-inch cake pans.
- Bake in a preheated 350* oven for 25 to 30 minutes or until the cakes are cooked-check with a toothpick, if it comes out clean, they are done.
- Cool in pand for 10 minutes before turning out on to a wire cooling rack.
- To make the frosting----------------------.
- Beat together the butter, cream cheese and vanilla.
- Gradually beat in the powdered sugar, adding a little milk if necessary.
- Divide into two bowls and whip in puree to one of the bowls.
- Use the mango frosting to spread between the layers of cake.
- When the cake is assembled, spread the frosting in the second bowl over the top and side of the cake.
Nutrition Facts : Calories 9838.9, Fat 518, SaturatedFat 156.1, Cholesterol 1128, Sodium 5138.3, Carbohydrate 1265.1, Fiber 20.8, Sugar 975.8, Protein 74
HUMMINGBIRD CAKE RECIPE BY TASTY
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
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!
EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX)
I found this one a while ago in a random internet search. I messed around with the ingredients until I had a cake that made our family happy. It is loaded with pineapple, banana and cherries and the cherry juice gives it a nice pink tint so you could serve it to your sweetheart. I usually make it on the first day of spring (or when I have some bananas that need used up). I hope you enjoy!
Provided by PSU Lioness
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix all ingredients in a large mixing bowl until well combined.
- Divide mixture equally between 2 greased 9" round cake pans.
- Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
- Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
- Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
- Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
- NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.
Nutrition Facts : Calories 692.3, Fat 30.8, SaturatedFat 4.7, Sodium 543.8, Carbohydrate 103.6, Fiber 1.9, Sugar 82.2, Protein 3.5
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
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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BEST HUMMINGBIRD CAKE RECIPE - COOKING CLASSY
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5/5 (26)Total Time 1 hr 15 minsCategory DessertCalories 658 per serving
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper. Butter parchment paper and lightly dust pans with flour, shake out excess.
- In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside.
- In a medium mixing bowl whisk together remaining 2 1/4 cups flour, the baking soda, cinnamon, nutmeg and salt.
- In a separate large mixing bowl, using an electric hand mixer set on medium-high speed, whip together granulated sugar, brown sugar and eggs until pale and fluffy, about 3 - 4 minutes.
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