Hummingbird Cake

Food Network Kitchens

Courtesy of Food Network Magazine

Picture of Hummingbird Cake Recipe Photo: Hummingbird Cake Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 88 Reviews
Total Time:
2 hr 5 min
Prep
50 min
Inactive
20 min
Cook
55 min
Yield:
10 to 12 servings
Level:
Easy
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Ingredients

  • Unsalted butter, for greasing
  • 2 3/4 cups all-purpose flour, plus more for dusting
  • 1 cup pecan pieces
  • 3 ripe bananas, chopped
  • 1/2 cup finely chopped fresh pineapple
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, at room temperature
  • 1 3/4 cups granulated sugar
  • 1 cup vegetable oil

For the Frosting:

  • 2 packages cream cheese (8 ounces each), at room temperature
  • 12 tablespoons unsalted butter, cubed, at room temperature
  • 2 cups confectioners' sugar
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon vanilla extract

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.

Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.

Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.

Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.

Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.

Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.

Photograh by Stephanie Foley

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Newest Ratings and Reviews

Read all 88 reviews

  • on April 11, 2013

    Flag

    This recipe needs review. I went exactly by the recipe for ingredients and cooking time. It was dry. Perhaps after setting a day or two that will change. It did not rise like the recipe. It did not rise as shown in the picture. I am not a novice baker. Find another recipe.

    people found this review Helpful.
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  • on January 30, 2013

    Flag

    This cake is so moist and delicious, I'll definitely be making this one again. **Update: I have made this cake several times, recently had a neighbor ask me to make one for him to take for his work party. Yum :-

    people found this review Helpful.
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  • on January 09, 2013

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    This is one of the cakes I make every year at Thanksgiving and Christmas. I was German Chocolate frosting instead of the cream cheese. It is to die for.

    people found this review Helpful.
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