RECIPE FOR HUMMINGBIRD CAKE RECIPES

Name: Hummingbird Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 14 servings.
Ingredients: 2 cups mashed ripe bananas; 1-1/2 cups canola oil; 3 large eggs, room temperature; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup chopped walnuts; PINEAPPLE FROSTING:; 1/4 cup shortening; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 6 cups confectioners' sugar; 1/2 cup unsweetened pineapple juice; 2 teaspoons half-and-half cream; Chopped walnuts, optional

HUMMINGBIRD CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Hummingbird Cake Recipe: How to Make It - Taste of Home image

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

Ingredients

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

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 CAKE RECIPE - BBC FOOD

Hummingbird cake recipe - BBC Food image

Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 17

Ingredients

250g/8¾oz plain flour
250g/8¾oz caster sugar
1 tsp ground cinnamon
1 tsp bicarbonate of soda
3 free-range eggs, beaten
200ml/7fl oz sunflower oil, plus extra for greasing
50g/1¾oz pecan nuts, roughly chopped
50g/1¾oz walnuts, roughly chopped
2 bananas, mashed
1 large mango, peeled, stoned removed, flesh mashed
2 passion fruit, pulp only
85g/3oz tinned pineapple, mashed
1 orange, zest only
200g/7oz full-fat soft cheese
50g/1¾oz unsalted butter, softened
1 orange, zest only
400g/14oz icing sugar

Steps:

Preheat oven to 180C/350F/Gas 4. Grease and line three 20cm/8in cake tins.
Sift the flour, caster sugar, ground cinnamon and bicarbonate of soda together in a bowl.
Stir in the eggs, sunflower oil, nuts, fruit and orange zest until well combined.
Divide the cake batter among the three cake tins and bake in the oven for 30-35 minutes, or until risen and golden-brown.
Remove from the oven and set aside to cool for 10 minutes. Run a round-bladed knife around the inside edge of the tins to loosen the cakes. Remove the cakes from their tins and transfer to a wire rack to cool completely.
Meanwhile, for the cream cheese icing, blend the cheese and butter together with an electric whisk until thick and creamy. Add the orange zest and sift in the icing sugar. Stir gently until well combined, then chill in the fridge until needed.
Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.

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HUMMINGBIRD CAKE | COMFORT FOOD | JAMIE OLIVER

Quite simply, this beautiful cake is bloody delicious – bake it, and get it in your gob. Light fluffy sponge with banana and pineapple galore, a crunchy dusting of pecan brittle, and a little reminder that zesty cream cheese icings rock – it’s near perfection. For special occasions, to treat your loved ones, or purely for those moments when you just need a good slice of cake, this hummingbird beauty is guaranteed to hit the spot.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 684 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Grease and line two 23cm round cake tins.
3. Sift the flour and cinnamon into a mixing bowl, then add the sugar and a large pinch of sea salt.
4. Peel the bananas and mash them up with a fork in another bowl. Drain and finely chop the pineapple and add to the bananas with the oil, eggs and vanilla extract. Mix until combined, then fold into the dry mixture until smooth.
5. Finely chop the pecans and gently fold in, then divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until risen, golden and the sponges spring back when touched lightly in the centre.
6. Run a knife around the edge of the tins, then leave to cool for 10 minutes before transferring to wire racks to cool completely.
7. Meanwhile, to make the icing, sift the icing sugar into a free-standing electric mixer, add the butter and beat until pale and creamy.
8. Add the cream cheese, finely grate in the zest of 1 lime and add a squeeze of juice, then beat until just smooth – it’s really important not to over-mix it. Keep in the fridge until needed.
9. To make a brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
10. Add the pecans and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set (check out the how-to video below).
11. Once cool, smash up to a dust (you’ll need about half to top the cake – save the rest for sprinkling over ice cream.
12. To assemble the cake, place one sponge on a cake stand and spread with half the icing. Top with the other sponge, spread over the rest of the icing, then grate over the zest of the remaining lime.
13. Scatter over the brittle dust and decorate with a few edible flowers, such as violas, borage or herb flowers, if you feel that way inclined.
14. With a cup of tea on the side, this will make everyone who eats it extremely happy. Serve in a bluebell wood on a fallen tree, as you do.

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HUMMINGBIRD CARROT CAKE | MARTHA STEWART

When you give carrot cake a hummingbird-inspired spin, it really takes a slice to new heights. To capture the essence of a classic Hummingbird Cake, we stirred shredded coconut and puréed pineapple into our batter and swapped butter for oil to get a rich crumb and featherweight texture. Then we coated the classic frosting with chopped pecans and topped it with a nest of candied carrots.
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Reviews 5
Total Time 3 hours 40 minutes
Category Cake Recipes

Smooth remaining frosting evenly over cake with an offset spatula. Refrigerate at least 30 minutes and up to 2 days. Press pecans evenly into bottom third of frosting. Pull away parchment; discard. Top with candied carrot curls.

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LEMON LAYER CAKE RECIPE: HOW TO MAKE IT

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
From tasteofhome.com
Reviews 4.5
Total Time 60 minutes
Category Desserts
Calories 841 calories per serving

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

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Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. —Nancy Duty, Jacksonville, Florida
From tasteofhome.com
Reviews 4
Total Time 01 hours 05 minutes
Category Desserts
Calories 482 calories per serving

In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

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HUMMINGBIRD CAKE RECIPE - BBC FOOD

Packed full of fruit, this impressive three-tiered cake would make an indulgent birthday cake.
From bbc.co.uk
Reviews 5

Once the cakes are cool, spread cream cheese icing on top of each cake. Stack the cakes to make one three-tiered cake.

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HUMMINGBIRD CAKE RECIPE | AUSTRALIAN WOMEN'S WEEKLY FOOD

Packed full of pineapple, banana and coconut, this moist tropical cake topped with cream cheese icing, will be a hit with the whole family.
From womensweeklyfood.com.au
Total Time 1 hours 5 minutes
Category Dessert
Cuisine Other

Make Cream Cheese icing as recipe directs. Spread icing over top of cooled cake. Decorate with banana chips and flaked coconut. Cut into slices. Serve.

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EASY HUMMINGBIRD CAKE (FROM A BOXED CAKE MIX) RECIPE ...

I found this one a while ago in a random internet search. I messed around with the ingredients until I had a cake that made our family happy. It is loaded with pineapple, banana and cherries and the cherry juice gives it a nice pink tint so you could serve it to your sweetheart. I usually make it on the first day of spring (or when I have some bananas that need used up). I hope you enjoy!
From food.com
Reviews 3.0
Total Time 35 minutes
Calories 692.3 per serving

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Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners’ sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

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In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. , In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. , Pour into two greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners' sugar. Store in the refrigerator.

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When the Hummingbird Cake was first submitted to Southern Living in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina, we had no idea the cake would become our most popular and beloved Southern cake recipe ever. Without a doubt, the cake …
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This is the best cake I have ever made. When I was a kid a neighbor used to make us hummingbird cakes all the time. Her cake was good, but this recipe is even better! I plan to try the lightened recipe next because I calculated this recipe to be nearly 800 calories for 1/12th of the cake.
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What an amazing cake. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. The frosting is wonderful. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.
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Feb 01, 2022 · Hummingbird Cake is a moist layer cake filled with pineapple, pecans and coconut.Perfectly sweet and spiced with cinnamon, this classic southern dessert keeps everyone coming back for another slice! If you like Hummingbird Cake, this Italian Cream Cake Recipe is another southern tradition you’ll love! Our Kentucky Butter Cake is another easy recipe …
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While plain pound cake is fantastic on its own, special touches like flavored glaze or additional ingredients take things up a notch. Of course, you can always learn, and then master, our basic pound cake recipe, but if you'd rather experiment, take a go at one of our seasonal and specialty pound cake recipes.
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