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Hummingbird Cake Recipe

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This recipe for Hummingbird Cake is from The Mayo/ West Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
Nonstick baking spray
3 ¾ cups/ 480 g all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1 tsp kosher salt
3 large eggs at room temperature
1 ½ cups/ 340 g overripe mashed bananas (about 3 bananas)
1 packed cup/ 220 g dark brown sugar
1 cup/ 200 g granulated sugar
1 cup vegetable oil
2 tsp vanilla
6 oz crushed pineapple in juice
¾ cup/ 85 g chopped toasted pecans

For the frosting:
2 - 8 oz packages c4eam cheese at room temperature
1 cup/ 225 g unsalted butter at room temperature
7 ⅓ cups/ 905 g icing sugar
4 tsp vanilla extract
¾ cup/85 g toasted pecan halves for garnish
Dried pineapple rings and edible flowers for garnish
Directions:
Directions:
1. Prepare the cake: Grease three 9 inch cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
2. Make a well in the dry ingredients and add the wet ingredients to the centre of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
3. Divide the batter evenly among the cake pans. Bake until golden, coked through, and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then remove from pans and allow to cool completely.
4. As cakes cool, make the frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, icing sugar and vanilla. Mix on low speed until the ingredients come together. Then increase the speed to medium and mix until creamy and smooth, about 5 minutes.
5. Assemble the cake: Place the first layer of the cake top side down onto a cake stand or plate. Spread the top with frosting. Repeat with the other two layers, always placing the top side down. Frost the top and sides of the cake.
6. Garnish the cake with toasted pecan halvess, dried pineapple rings and edible flowers. Slice and serve.
Number Of Servings:
Number Of Servings:
12 - 16
Preparation Time:
Preparation Time:
1 hour plus 30 minutes baking time

 

 

 

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