HUMMINGBIRD CAKE

This is a dream of a cake to make.  Just two bowls, one for the wet ingredients and one for the dry.  If you don’t have a standing mixture you can make the out-of-this world cream cheese icing in your food processor.  This cake is very rich.  You cut the slices thin making it perfect for buffets or large gatherings of friends.

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HUMMINGBIRD CAKE
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: cake
Cuisine: American southern
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A spicy cake made with bananas and pineapple. It has a delicate moist crumb. The cake contains no dairy products. Because the cream cheese icing makes it so rich the slices should be cut small, making it an excellent cake for large gatherings.
Ingredients
  • Cake Mixture:
  • 3 cups all-purpose flour
  • 1¾ cups white sugar
  • ½ tsp salt
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp ground ginger
  • 3 eggs, beaten
  • 1¼ cups vegetable oil
  • 1½ tsp vanilla
  • 1 cup crushed pineapple well drained
  • 2 cups chopped bananas, about 3 (riper the better)
  • CREAM CHEESE FROSTING:
  • ½ cup unsalted butter at room temperature
  • 1 8 oz. package. cream cheese at room temperature
  • 1 tsp vanilla
  • 3¾ cups (1 lb) powdered sugar
  • a little milk or cream if necessary
Instructions
  1. To make the cake:
  2. Grease and flour three 8-inch cake pans or two 9-inch spring form pans.
  3. Preheat oven to 350F.
  4. Combine the dry ingredients in a large mixing bowl.
  5. Add the eggs and oil, stirring well until the dry ingredients are moistened. Do not beat or over-stir.
  6. Add vanilla, pineapple and bananas.
  7. Spoon the batter into the pans.
  8. Bake for 25 to 30 minutes or until the cakes are cooked; a skewer inserted in the cakes will come out clean. If not keep baking in 5 minute increments checking each time.
  9. Cook in the pans for 10 minutes before turning out on to a wire cooling rack.
  10. To make the frosting:
  11. Beat together the butter, cream cheese and vanilla.
  12. Gradually beat in the powdered sugar, adding a little milk or cream at the end if necessary.
  13. Alternatively process the butter, cream cheese and vanilla in a food processor.
  14. Add the powdered sugar and process again.
  15. Divide the frosting between two bowls.
  16. Spread one bowl of the frosting between the layers of the cake.
  17. When the cake is assembled, spread the second bowl of frosting over the sides and top of the cake.
  18. If you bake two layers of cake instead of three you may find you have some frosting left over. Refrigerate or freeze for another use.
  19. Chefs Suggestion:
  20. You can add a cup of chopped pecans or walnuts to the batter.
  21. You can add pieces of fresh mango to the bowl of icing used to fill the cake.
  22. Decorate with fresh flowers and serve.
  23. Refrigerate until ready to serve.
  24. This cake keeps fresh for several days when refrigerated.
  25. It keeps several weeks when frozen.

 

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