Hummingbird Cake
Cookbook
The Complete Baking Cookbook: 350 Recipes from Cookies and Cakes to Muffins and Pies
Published by Robert Rose
The original recipe for this cake was first published in the 1970s in Southern Living. It is a very similar to a moist carrot cake without carrots.
NotesDecorate with any of the following icings:
Serves10 to 12
Cooking Methodbaking
CostInexpensive
Total Timeunder 2 hours
Make Ahead RecipeYes
Recipe Coursedessert
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Equipmentelectric mixer
Taste and Texturecreamy, nutty
Type of Dishcake, dessert
Ingredients
- 3 cups all-purpose flour (750 mL)
- 1 tsp ground cinnamon (5 mL)
- 1 tsp baking soda (5 mL)
- 1 tsp salt (5 mL)
- ½ tsp freshly grated nutmeg (2 mL)
- 1¼ cups vegetable oil (300 mL)
- 2 cups granulated sugar (500 mL)
- 3 eggs
- 2 cups very ripe bananas, mashed (about 6) (500 mL)
- 1 can (8 oz/227 mL) crushed pineapple, drained
- ½ cup chopped pecans (125 mL)
- 1½ tsp vanilla extract (7 mL)
- Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray
Instructions
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Preheat oven to 325°F (160°C)
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In a bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.
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In a mixer bowl fitted with paddle attachment, beat oil and sugar until smooth, about 2 minutes. Add eggs, one at a time, and beat until light, about 2 minutes. Add bananas, pineapple, pecans and vanilla. Stir in flour mixture in three additions just until blended.
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Divide batter evenly between prepared pans. Bake in preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.
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For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. Decorate with any of the icings(see Notes) or one of your favorites.
2007 George Geary
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shelfconsciouskati e
Apr 20, 2018
I loooove hummingbird cake. Can't wait to try this recipe! I'll definitely be making cream cheese frosting to go with it.
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