Hummingbird Cake

Name: Hummingbird Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Global
Ingredients: 710 milliliters all-purpose flour; 2 teaspoons baking powder (make sure your baking powder is still fresh!); 1 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoons ground nutmeg (optional); 3 larges eggs; 473 milliliters granulated white sugar; 237 milliliters canola oil; 2 teaspoons vanilla extract; 227 grams crushed pineapple, with juice; 473 milliliters mashed bananas (from 3 to 5 bananas); 237 milliliters finely chopped pecans; 454 grams cream cheese, softened; 237 milliliters (2 sticks) unsalted butter, softened; 907 grams pounds powdered sugar; 1 teaspoon vanilla extract; 237 milliliters roughly chopped pecans, for topping (optional, toasted); 1 Tbsp Cointreau or other liquor (see Recipe Note)

Need a lacto ovo vegetarian dessert? Hummingbird Cake could be an excellent recipe to try. This recipe makes 12 servings with 990 calories, 9g of protein, and 44g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have , bananas, pecans, and a few other ingredients on hand, you can make it. 4071 person have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. If you like this recipe, take a look at these similar recipes: Hummingbird Cake, Hummingbird Cake, and Hummingbird Cake.

Instructions

Preheat the oven to 350° F. Butter and flour three 9-inch round cake pans.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Oven

Whisk together dry ingredients: In a large bowl, vigorously whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).

Ingredients you will need

Baking Soda

Cinnamon

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk together oil, sugar, eggs, then stir in pineapple, bananas, vanilla, 1 cup of pecans: 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).

Ingredients you will need

Pecans

Cooking Oil

Pineapple

Banana

Vanilla

Sugar

Egg

Equipment you will use

Whisk

Bowl

Fold wet ingredients into dry: Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (do not over-mix).

Equipment you will use

Wooden Spoon

Spatula

Pour into cake pans and bake:

Equipment you will use

Oven

Pour the batter into the three prepared cake pans, taking care to divide evenly.

Bake at 350°F on center racks of oven for 20 to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.

Equipment you will use

Toothpicks

Oven

Knife

Cool: Allow the cakes to cool in the pan 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.

Ingredients you will need

Frosting

Equipment you will use

Knife

Frying Pan

Make the frosting: Beat the softened butter and cream cheese in a large bowl with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until all is incorporated, then add the Cointreau and vanilla and beat until the frosting is light and fluffy.

Ingredients you will need

Powdered Sugar

Cream Cheese

Cointreau

Frosting

Vanilla

Butter

Equipment you will use

Hand Mixer

Blender

Bowl

Note: Do not add the powdered sugar while the mixer is set on a high speed, or you will create a snowy mess of sugar all over your kitchen. (Please do not ask me how I know this.)

Ingredients you will need

Powdered Sugar

Sugar

Equipment you will use

Blender

Frost the cake:

Place one layer, top down, on a large plate or cake stand (this creates a smooth surface on the top and results in a more level cake).

Spread frosting evenly over the first layer, then repeat with the second and third layers, then frost the sides.

Ingredients you will need

Frosting

Spread

Sprinkle the top completely with the remaining cup of chopped pecans (toasted or un-toasted). Alternatively, press the chopped pecans onto the sides of the cake and leave the top simply frosted.

Ingredients you will need

Pecan Pieces

This cake is best served the day it's made and can be kept, assembled and frosted, for a few hours before servings. If you need to serve it the next day or if you have leftovers, cover the cake as well as possible and refrigerate it.

Remove it from the fridge and let it come up to room temperature for an hour or two before serving.

Equipment

Ingredients

Servings:

710milliliters

all-purpose flour 2teaspoons

baking powder (make sure your baking powder is still fresh!)1teaspoons

baking soda 1teaspoon

salt 1teaspoon

ground cinnamon 1teaspoons

ground nutmeg (optional)3larges

eggs 473milliliters

granulated white sugar 237milliliters

canola oil 2teaspoons

vanilla extract 227grams

crushed pineapple, with juice 473milliliters

mashed bananas (from 3 to 5 bananas)237milliliters

finely chopped pecans 454grams

cream cheese, softened 237milliliters

(2 sticks) unsalted butter, softened 907grams

pounds powdered sugar 1teaspoon

vanilla extract 237milliliters

roughly chopped pecans, for topping (optional, toasted)1Tbsp

Cointreau or other liquor (see Recipe Note)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.