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Hummingbird Cake Recipe

   
 

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     Hummingbird Cake

Category   Desserts - Breads
Sub Category   None

Ingredients
3 c. all-purpose flour
2 c. sugar
1 t. baking soda
1 t. salt
1 t. pumpkin pie spice
a little grated nutmeg to boot
3 large eggs
1 stick melted butter
1/2 c. vegetable oil
 
1 t. vanilla extract
1/4 t. almond extract
1 8 oz. can crushed pineapple and its juice
1 c. crushed toasted walnuts2 c. chopped bananas
Two 8 oz. packages of cream cheese (softened) 2 sticks of butter (softened)
2 lbs. powdered sugar (sifted) 1 t. vanilla extract
1/4 t. almond extract 2 T. fresh lemon juice

Instructions
1. Preheat oven to 350 degrees, butter and line two 10 inch cake pans with parchment paper and spray again. No sticking here! 2. In a large mixing bowl, combine combine all dry ingredients, in another bowl combine oil, beaten eggs, extracts, banana, pineapple and walnuts. 3. Lightly stir and fold just until all ingredients are moistened. 4. Turn the batter evenly into the two pans. 5. Bake for 25-35 minutes or until the cake are GBATWA, golden brown all the way around and a tooth pick comes out clean. 6. Remove and let cool for a few minutes and take out of the pans.
While the cake continue to fully cool make the frosting, or, if you had time before make this days ahead and wait for the cake. This will make more frosting than use will use. 1. Combine all the ingredients in a a mixer with the paddle attachment and beat until fluffy. 2. Place one layer of the completely cooled cake on the bottom, frost the top of that layer and add the second. Frost the entire cake very thinly and refrigerate. Why you ask? This is what is know a s a crumb coat and it’s worth the price of admission. Stay with me on this, it can make your cakes look like the ones behind glass. The cooled and hardened frosting will trap any errand cake crumbs and on your final frosting the results will be crumb free and creamy. Take care when frosting a cake not to pick up the spatula from the surface of the cake, always press down a little and move the wrist.
After refrigerating the cake for a spell, apply your final frosting. Garnish with some toasted walnuts and keep it fairly cool, as the cream cheese frosting is soft.


Originally Submitted
12/18/2010





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