HOW TO MAKE HUMMINGBIRD FOOD AT HOME RECIPES
HUMMINGBIRD CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 40 minutes
Cook Time 25 minutes
Yield 14 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 777 calories, FatContent 35g fat (6g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 333mg sodium, CarbohydrateContent 113g carbohydrate (85g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
HUMMINGBIRD CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Turn the traditional hummingbird cake—flavored with pineapple, bananas and walnuts—into a bite-sized treat with these moist cupcakes. —Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost cupcakes.
Nutrition Facts : Calories 410 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 230mg sodium, CarbohydrateContent 56g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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