Has anyone ever made Hummingbird cake? I have a bride who would like me to try this out at a tasting & I have never heard of it. She said it's like a carrot cake without raisins??
We used to make it all the time at a bakery I worked at. It has pinapple, coconut, pecans and bananas in it. I personally didn't care for it but we had a lot of people love it, especially with cream cheese icing. I don't have the recipe unfortunately, but I have one I've been meaning to try that looks similar.
* 3 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon of baking soda
* 1 teaspoon of salt
* 3 eggs beaten
* 1 1/4 cups of vegetable oil
* 2 teaspoons vanilla extract
* 8 ounces of crushed pineapple
* 2 cups of chopped pecans, toasted
* 2 cups of mashed bananas
* 1 cup of shredded coconut
* 1 teaspoon ground cinnamon
* Â¼ teaspoon of nutmeg
1. Preheat your oven to 350 degrees.
2. In a large bowl, mix together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
3. Mix with a whisk until completely combined.
4. Using your stand mixer with the paddle attachment, mix the oil, vanilla, and sugar until well combined.
5. Add the eggs one at a time until all are completely incorporated.
6. Add the banana and coconut to the mixture and beat until combined.
7. Add the flour mixture one cup at a time until it is all added and well combined.
8. Spray three 9-inch pans with non-stick spray and then dust each pan with flour.
9. Divide the batter evenly amongst the pans.
10. Bake the cakes for 25-30 minutes or until a toothpick inserted in the center of each cake comes out clean.
11. Remove the cakes from the oven and let cool.
12. Once cool, remove the cakes from the pans and let them completely cool.
The most requested recipe in Southern Living history:
So good! I like cream cheese frosting on it (okay, I like cream cheese frosting on my fingers too!), but I have a friend who uses whole wheat flour and no frosting and people love it. Almost healthy that way.
Hummingbird cake is awesome!!!! I think I use about the same recipe as vmertsock. I don't have it in front of me right now, but I used Martha Stewart's recipe for hummingbird cupcakes but instead of draining the crushed pineapple, I used the whole can including the juice. For a cake, you need that extra moisture. This is probably my favorite cake. If you can resist eating all the batter, and actually bake the cakes, the best icing would be the cream cheese as previously mentioned. Good luck and enjoy!!!
I just wanted to add this:
I've only made hummingbird cake in 8 inch rounds as a 2 layer cake. But I did want to give extra thumbs up to the recipe I posted. I don't know if you know anything about Southern Living magazine, but to say that this recipe is their very most requested one is saying a LOT. I remember shortly after this recipe was published in their magazine, in the late 70s, and all the talk about it! I clearly remember the first time I ate some...still a teenager, and knowing that I HAD to make that cake!
So yes, it is very delicious and an incredibly popular recipe. However, it is much like a carrot cake and I don't know how well it will hold up in large sizes, stacked....
this recipe originated from Oprah.com
Art Smith's Hummingbird Cake
Created by Chef Art Smith
This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two.
* 3 cups all-purpose flour
* 2 cups granulated sugar
* 1 tsp. baking soda
* 1 tsp. ground cinnamon
* 1/2 tsp. salt
* 2 cups chopped ripe bananas
* 1 cup drained crushed pineapple
* 1 cup vegetable oil
* 2 large eggs, beaten
* 1 1/2 tsp. vanilla extract
* 1 cup (4 ounces) finely chopped pecans
* 8 ounces cream cheese, at room temperature
* 1/2 cup (1 stick) butter, at room temperature
* 1 pound confectioners' sugar (about 4 1/2 cups sifted)
* 1 tsp. vanilla extract
To make the cake, position racks in the center and bottom third of the oven and preheat to 350Â°. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.)
Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely.
To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
I made the cake from Martha's magazine approximately 5 or more years ago..delish!! Also, I dehydrated the pineapple and it was beautiful!