Hummingbird Cake Iii Recipes

HUMMINGBIRD CAKE

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.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350°F.
• Coat 3, 8- inch or 9- inch cake pans with nonstick baking spray. Cut 3 rounds of parchment paper to fit into the bottom of each cake pan. Place the parchment paper in the bottom of the prepared pan and coat again with nonstick spray. Set aside.
• In a large mixing bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
• In a medium mixing bowl whisk together the oil, bananas, pineapple, eggs, vanilla, and pecans.
• Stir the wet ingredients into the dry ingredients and stir together using a rubber spatula or wooden spoon until combined.
• Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until the cakes are set and a toothpick inserted into the center comes out clean.
• Allow the cakes to cool for 10 minutes in the pan and then turn the cakes out onto a wire rack to cool completely.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
• Turn the mixer to low and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla and then turn mixer up to medium and mix until smooth and creamy for 1 minute.
• Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula.
• Garnish with chopped pecans or Candied Pecans.

HUMMINGBIRD CAKE

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.

HUMMINGBIRD CAKE RECIPE

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:

• Make the cake. Preheat the oven to 325°F. Lightly coat two 9-inch round cake pans with 4-inch-high sides with cooking spray, then line the bottoms of the pans with parchment paper and lightly spray the paper. (If you don't have 4-inch-deep pans, 2-inch-deep will work.)
• In a large bowl, combine the flour, sugar, baking soda, cinnamon, rose petals, and cardamom and mix well. In a medium bowl, lightly whisk the eggs with the vegetable oil, coconut oil, vanilla, and salt, then stir in the dry ingredients, mixing just until they are moistened. Stir in the sour cream. Using a large spatula, fold in the crushed pineapple and juice, bananas, and pecans. Divide the batter evenly between the prepared pans. Bake the cakes in the center of the oven for about 45 minutes, rotating the pans after 20 minutes, until the cakes are golden brown and a cake tester comes out clean when inserted into the center of each cake. Let the cakes cool in the pans on a wire rack for 15 to 20 minutes. Place a rack over each pan, invert the cakes onto the racks, and remove the pans. Peel off the parchment paper. Cool completely.
• Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld mixer, beat the cream cheese and butter on medium-high speed until smooth. Sift the powdered sugar into the bowl; beat until incorporated and smooth. Stop the mixer and scrape down the bottom and sides of the bowl with a rubber spatula to ensure that the frosting is as smooth as possible. Beat in the orange zest and vanilla paste.
• Using a serrated knife, trim the domed tops of the cakes so they're flat; save the scraps for snacking. Cut each cake horizontally into two even layers, creating four layers in total. Set one layer on a cake stand or plate and spread with the frosting. Continue to stack and frost the layers, then spread a thin layer of frosting all over the cake.
• Refrigerate for 15 minutes, until set. Spread the remaining frosting evenly all over the sides and top of the cake. The cake will keep at room temperature for about 4 days, if it ever actually sticks around that long.