Hummingbird Cake By Paula Deen Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour.
• In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon. In a medium bowl, whisk together eggs and oil. Stir egg mixture into flour mixture just until dry ingredients are moistened. Stir in pineapple, banana, pecans, and vanilla until well combined. Spread batter into prepared pans.
• Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spread Cream Cheese Frosting between layers and on top and sides of cake. Press pecans onto bottom-third of cake, if desired. Cover and refrigerate for up to 3 days.
• In a large bowl, beat cream cheese and butter with a mixer at medium speed until creamy. Gradually add confectioners' sugar, milk, and salt, beating until smooth and well combined. Beat in vanilla.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana and pineapple until combined. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. In a large bowl, stir together 2 cups Buttercream Frosting and 1 1/4 cups each macadamia nuts and coconut; spread frosting mixture between cake layers. Spread remaining Buttercream Frosting onto top and sides of cake, and sprinkle remaining 1/4 cup each macadamias and coconut on top of cake. Cover and refrigerate for up to 3 days.
• In the top of double boiler, whisk together sugar and egg whites until combined. Cook mixture over simmering water until a candy thermometer registers 140°. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until mixture is thick, white, and glossy, about 10 minutes. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating until combined after each addition. Cover and store at room temperature.

HUMMINGBIRD CAKE BY PAULA DEEN

Steps:

• TO MAKE THE CAKE:
• Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans.
• In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans.
• Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely.
• TO MAKE THE ICING:
• Mix the sugar, cream cheese, butter, vanilla and 1 Tbs milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 tsp at a time, to achieve the proper spreading consistency.
• Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.

PAULA DEEN'S HUMMINGBIRD CAKE RECIPE - (3.8/5)

Steps:

• TO MAKE THE CAKE: Heat the oven to 325 degrees F. Grease and flour 3 (8-inch) round cake pans. In a large mixing bowl, combine the flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs. Stir well with a spoon until the batter is smooth. Pour the batter into the prepared pans. Bake for 26 to 28 minutes, until the tops spring back. Cool in the pans for about 10 minutes, then loosen from the pans and invert onto wire racks to cool completely. TO MAKE THE ICING: Mix the sugar, cream cheese, butter, vanilla and 1 tablespoon milk in a large mixing bowl with an electric mixer until the icing is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency. Ice between the cake layers, and on the sides and top of the cake. Sprinkle the top with the pecans. Refrigerate until ready to serve.