Hummingbird Cake – This is the first cake that I ever attempted from scratch. It must be fool-proof, because even back then, it was so delicious. It turned out just at luscious as before. It really is a pretty easy cake, it just has a lot of ingredients! Everyone loved it – it was gone in a couple of days. Apparently, it’s a Southern specialty. Who knows?
Also, for some reason, I misread the recipe and only had one box on confectioners sugar on hand. So my icing had 16 oz. of cream cheese, 1 stick of butter, 1 lb. of confectioners sugar, instead of the full recipe (which is below), but it turned out just fine! I did skimp a little on the middle layer of icing, because I was afraid I was going to run out. 🙂 I didn’t, though – I actually ended up with extra!
The recipe also called for dried pineapple flowers. I didn’t make those, but I’d like to try them sometime.
Also, I took some help from this blog when I was typing this recipe up. 🙂
Humming Bird Cake
Either Paula Deen’s magazine recipe or a Martha Stewart wedding magazine – I can’t remember which!
- Unsalted butter, room temperature, for pans and racks
- 3 cups plain flour, plus more for pans
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups sugar
- 3 large eggs
- 2 cups mashed ripe bananas (about 3 large)
- 1 can (8 ounces) crushed pineapple, drained (I drained as it said to do, but we didn’t taste any pineapple at all.
- You might want to add a little juice for flavor.)
- 1 cup chopped walnuts or pecans
- 1 cup desiccated coconut (unsweetened) (I used sweetened, it worked fine.)
Makes 1 nine-inch layer cake.
1. Preheat the oven to 350°.
2. Prepare two 9-by-2-inch round cake pans with butter.
3. Line the bottom of pans with parchment paper. Grease the paper and dust pans with flour, tapping out any excess; set pans aside.
4. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
5. In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes.
6. Add eggs, one at a time, incorporating each before adding the next. Beat at a medium speed until mixture is pale yellow and fluffy, about 3 minutes.
7. In a medium bowl, mix together banana, pineapple, walnuts and coconut.
8. Add to egg mixture; stir until well combined.
9. Add flour mixture; blend well.
10. Divide batter between prepared pans.
11. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
12. Transfer pans to a wire rack.
13. Let pans cool 15 minutes.
14. Run a knife around edges to loosen.
15. Invert onto racks; reinvert, top side up.
16. Cool completely.
17. Assemble cake, or wrap each layer well and freeze (thaw before using).
18. With a serrated knife, trim and discard rounded top off one layer.
19. Place trimmed layer on serving platter.
20. Using an off-set spatula, spread the top of layer with 1/4-inch of frosting.
21. Top with the untrimmed layer.
22. Frost sides and top of cake with remaining frosting.
23. Decorate with dried pineapple flowers, if desired.
24. Serve at room temperature. (Cake can be refrigerated up to 3 days.)
Cream Cheese Frosting
- 1 pound (16 oz.) cream cheese, room temperature
- 2 tsp. vanilla extract
- 1 c. (2 sticks) unsalted butter, cut into pieces, room temperature
- 2 pounds confectioners’ sugar
- I sprinkled some toasted, sliced almonds on the outside of the cake because the almonds needed to be used up. 🙂
1. In the bowl of an electric mixer, beat cream cheese and vanilla until light and creamy, about 2 minutes.
2. With mixer on medium speed, gradually add butter, beating until incorporated.
3. Reduce mixer speed to low. Gradually add sugar, beating until incorporated.
4. Use immediately, or cover and refrigerate up to 3 days.
5. Bring to room temperature before using.
Dried Pineapple Flowers
Makes about 2 dozen
2 large pineapples or 4 small pineapples
1. Preheat oven to 225°. Line baking sheets with Silpats or parchment paper.
2. Peel pineapples and remove “eyes” using a very tiny melon baller, or paring knife.
3. Cut crosswise into very thin slices and place in a single layer on prepared baking sheets.
4. Bake until tops look dry, anywhere from 30 minutes.
5. Using tongs, flip slices over and continue to cook until completely dried out, 25 to 30 minutes more.
6. Cool on a wire rack.
7. Store in an airtight container in the refrigerator up to 3 days.