Photo: Hummingbird Cake Recipe
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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By erinjane27
zelienople, PA
on May 13, 2012
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So delicious. Used 9in pans and baked at 350 degrees for 30 minutes on one pan and 36 on the next (I must have a hot spot in my oven which is odd as it is new, and I have never noticed uneven baking before, so I would just check the cake after 30 minutes and 9in pans will be fine. Cake was moist and the lemon zest is essential in the icing. My boyfriend kept saying "there are so many flavors!" ha. I followed the advice of another review and used half of the veg oil called for and half applesauce. If transporting this cake, make sure the cake is in the refrigerator for more than an hour before you move it. I took the cake on a 13 minute drive (70 degrees outside, and the icing melted and the top of the cake started to slide. After a couple of hours in the fridge it was back to normal icing consistency. Refrigerate and be careful if transporting!
By Dusarahbear
Charleston, SC
on April 21, 2012
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Followed the recipe exactly and all I have to say is WOW!! I made this for my husband's birthday and he thought it was the best hummingbird cake he had ever had!
By DYUlam
Pittsburgh, Pa
on April 09, 2012
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This recipe turned out really moist. My mom and I made it for Easter dinner. We did add chopped pecans on the side and toasted coconut on the top. Everyone loved the frosting. Unfortunately I did have to make this recipe twice. The first time we used two 9 inch pans which was an oops and they turned out too dry. The second time we used 8 inch pans and decreased the temp to 325 d/t we used dark pans which yielded a success.
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