OLD SCHOOL HUMMINGBIRD CAKE
This is a very easy rich moist flavorful cake
RECIPE
FOR CAKE
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained
2 cups chopped ripe bananas (about 3 bananas)
1 cup chopped pecans, toasted
CREAM CHEESE FROSTING
2 (8-oz.) pkg. cream cheese, softened
1 cup salted butter or margarine, softened
2 (16-oz.) pkg. powdered sugar
2 teaspoons vanilla extract
ADDITIONAL INGREDIENT
3/4 cup pecan halves
Step 1
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.
Step 2
Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Step 3
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.
Step 4
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.
Step 5
Assemble Cake: Place 1 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
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Hummingbird Cake Recipe with Beautiful Pineapple Flowers
Hummingbird Cake – This cake is such a delightful and delectable cake. It has banana flavour and a little of pineapple flavours. Both the fruits made the cake so moist and soft. I also love the fact it has pecans, made the bite even more flavourful. The dried pineapple flowers, not too difficult to make, are so beautiful and brought a bright yellow to the cake. With that being said, dried pineapple flowers and the shredded coconuts are optional if some of you may not desire them. This cake is great for any occasion, especial in the summer, as you may want some kind of a Hawaiian tropical feelings. I hope you’ll be inspired to make some bagels. Enjoy!
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FAQ:
1. Can I use pineapple in cans instead?
Yes for the cake. But as for the flowers, you’ll definitely need the fresh pineapple as we need the core of the pineapple.
2. Can I omit the shredded coconut?
Yes, you can. Its purpose is for the deco, you can absolutely omit it.
3. Can I use walnuts instead of pecans?
Yes, absolutely.
4. Can I substitute the eggs?
Yes, you can. I will show you in my next video.
Ingredients:
1 fresh pineapple, half for the cake, the other half for the flowers.
For the cake, you’ll need the pineapples without core, crushed them with juice.
For the flowers, you’ll need the pineapples with core, in thin slices.
• Hummingbird cake
I used 2 7-inch round pans
150g [⅔ cup] crushed pineapple, with juice
3-4 ripe bananas, mashed
240g [2 cups] cake flour
4g [¾ tsp] baking soda
¾ tsp cinnamon powder
¼ tsp nutmeg powder
½ tsp salt
115g [¾ cup] pecans, chopped
2 large eggs
160g [¾ cup + 1 tbsp] fine sugar
160g [⅔ cup] oil
1 tsp vanilla extract
• Cream Cheese Frosting
400g [1¾ cup] cream cheese, room temp
40g [⅓ cup] powdered sugar
150g [½ cup + 2 tbsp] whipping cream
2 tsp pineapple juice
pineapple syrup
[1 tbsp sugar + 2 tbsp pineapple juice]
• Deco
Dried pineapple flowers
Pecans
Edible pearls
Instructions:
Refer to the video how to cut the pineapple.
- 1 fresh pineapple, half for the cake, the other half for the flowers.
- For the cake, you’ll need the pineapples without core, crushed them with juice.
- For the flowers, you’ll need the pineapples with core, in thin slices.
• Hummingbird cake
1. In a food processor, crushed the fresh cut up pineapples (without core). Set it aside.
2. Mash about 3-4 ripe bananas. Set it aside.
3. Sift all the dry ingredients: flour, baking soda, cinnamon powder, nutmeg powder and salt. Set aside.
4. Chop the pecans. Set aside.
5. In a large mixing bowl, add 2 eggs and sugar. Mix vigorously until well combined.
6. Add in the oil. Continue to mix vigorously until well combined.
7. Add in the mashed bananas, crushed pineapple and vanilla extract. Mix until well combined.
8. Add in the sift ingredients in 2 batches. Mix until combined, do not over mix. Use a spatula to scrape the bowl to ensure even mixing.
9. Divide the batter into 2 prepared pans, greased and lined with parchment paper.
10. Bake at preheated oven at 175°C/350°F for 30-35 minutes.
11. Let the cake cool completely.
12. Slice each cake into halves to make it 4 layers. I prefer to cut off the domes to give 4 even layers.
• Dried Pineapple Flowers
1. For the other half of the pineapple (with core), slice as thinly as possible, about 3 mm.
2. Place them on a paper towel and pat them dry.
3. Transfer the pineapple slices to a flat baking tray.
4. Bake at preheated oven at 95°C/200°F for 40-45 minutes.
5. Flip the slices the other side and bake for another 40-45 minutes. This is a dehydration process.
6. After about 45 minutes, the slices are soft, not crispy. The texture is more flexible and you can probably bend them.
7. Place them in a muffin tray, gently pressed in the middle part of the slices, so that it could form a cup shape. Be gently as the slices are fragile. Bake them for another 40 minutes or so, to firm up the cups, or until you’ll see a little brown on the edge of the flowers.
8. Let the flowers cool completely. You can refrigerate or cool in room temp before use.
• Cream Cheese Frosting
1. In a large mixing bowl, add in cream cheese. Make sure the cream cheese is room temperature and softened to prevent lumps. Mix until creamy.
2. Sift in the powdered sugar. Mix until well combined.
3. Add in the whipping cream. Mix until combined.
4. Add in the pineapple juice. This is optional, you can also add in 1 tsp of vanilla extract instead. Mix until combined and stiff.
• Assemble the cake (refer to the video above)
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Hummingbird Cake - Pineapple Banana Cake
Hummingbird cake is moist, rich, and delicious. It can also be called a pineapple banana cake. The spices, bananas, and pineapple make the cake incredible. This is a dessert that will impress your family and friends. Watch the video and give this hummingbird cake a try. Get the full recipe:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Hummingbird Cake Recipe
This delightful hummingbird cake with tropical notes of pineapple and banana is just so dreamy and delicious. I love the tanginess of the cream cheese frosting complementing a spiced cake with the crunch of toasted pecans; basically it has everything!
Recipe:
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Hummingbird Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Hummingbird Cake. Hummingbird Cake is such a lovely name. Although no one seems to know why or how this name came about, it does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on.
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Hummingbird Bundt Cake | Southern Living
Hummingbird Cake is a dessert that bonds Southerners across the region. When the recipe was first submitted to Southern Living back in the 1970s by Mrs. L. H. Wiggins, it was layers of soft, banana-and-pineapple spiced cake, with a healthy dose of cream cheese frosting and a sprinkling of pecan halves. Through the years, as the cake has gained popularity below the Mason-Dixon, we've adapted the recipes for all sorts of occasions (we've even got a milkshake!). Although we wish there was always time to frost a three-layer cake, sometimes time doesn't allow it. So, for these occasions, our test kitchen came up with a Bundt cake. From pineapple to cream cheese, our Hummingbird Bundt Cake has the same ingredients as the original popular layer cake but simplified by baking in a Bundt pan. It's drizzled with a thick Cream Cheese Glaze and topped with toasted pecans, so you may not even miss the original recipe.
Get the recipe:
Ingredients:
CAKE BATTER
1 1/2 cups chopped pecans; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs, beaten; 1 3/4 cups mashed ripe bananas (about 4 large); 1 (8-oz.) can crushed pineapple (do not drain); 3/4 cup canola oil; 1 1/2 teaspoons vanilla extract
GLAZE
4 ounces cream cheese, cubed and softened; 2 cups sifted powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons milk
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