Hummingbird Cake

Instructions

Hummingbird Cake     

Recipe Provided by Exec. Pastry Chef Kelly Fields, Besh Restaurant Group

*Serves 12

Ingredients

For the cake

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons salt
  • 2 ½ cups chopped bananas
  • 1 ½ cups chopped pecans
  • 1 8-ounce can crushed pineapple, with juice
  • 1 teaspoon vanilla extract

For the icing

  • 1 pound (4 sticks) butter, softened
  • 8 ounces of cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans, toasted

Method

-      For the cake, preheat the oven to 350 degrees.  Butter and flour two 9-inch round cake pans.  Set aside.

-      Whisk together the eggs, sugar and oil in a large mixing bowl.  Sift together the flour, baking powder, cinnamon and salt into a separate bowl, then gently fold into the egg mixture.  Stir in the bananas, pecans, pineapple (with the juice), and vanilla.

-      Divide the batter evenly between the prepared cake pans.  Bake for 30 minutes, or until a knife inserted into the middles of the cakes comes out clean.  Cool cakes in pans until cool enough to transfer to cooling racks.

-      For the icing, cream together the butter and cream cheese with a handheld mixer (or stand mixer with the paddle attachment) until well combined.  Add the powdered sugar and the vanilla extract and stir until completely incorporated and smooth.

-      Once the cakes have cooled, transfer one cake to a large plate.  Cover the top with icing, and then place the second layer on top.  With a long spatula, spread the icing over the top and sides of the cake.  Press pecans into the sides of the cake.

 

Ingredients
  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons salt
  • 2 ½ cups chopped bananas
  • 1 ½ cups chopped pecans
  • 1 8-ounce can crushed pineapple, with juice
  • 1 teaspoon vanilla extract
  • 1 pound (4 sticks) butter, softened
  • 8 ounces of cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups chopped pecans, toasted

Comments

I just woke up , turned on the television and there it was the ( Hummingbird Cake) . I thought to myself I must make this !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! . Thanks, Pamela Smith

This looks great.. I plan to make it, for my next family gathering. I love your show Chef Jeff.

Hummingbird Cake looks mouthwatering delishious...I hope I can copy it with my printer.

Just saw this on TV this week and look forward to making it. What a geat recipe. Looks elegant and tasty.

this cake was delicious, i wondering was it a typo on the icing, with 4 sticks of butter??? we made it for a birthday dinner and it was delicious...plan on making it for the next birthday parties coming up...thanks and keep em coming....

There are many good recipes on this website but it is not user or printer friendly. There are many other food websites that give you multiple choices when printing their recipes but here, unless I am missing something, the only way to print it is to do a page print which gives you other stuff that is not necessary. I would love to see this corrected so I can print and organized your recipes better. Thanks.

To print the recipe, click the download icon under the main recipe photo to access the print friendly version or type in this address http://www.flipmyfood.com/print/779 Thank you

Hummingbird cake looks and sounds delicious. I will be making this for my family. Thanks for the recipe.

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