Hummingbird Cake Prepared By Mrs and Mr Bear's Kitchen
A Hummingbird Cake is such a lovely name that it makes you wonder its origin. Unfortunately, its history is unknown, although it does seem plausible that it may have something to do with how sugary rich this cake is - just like the nectar that Hummingbirds love to feed on. Anyway, what we do know is that the recipe gained widespread popularity after it appeared in the February 1978 issue of Southern Living Magazine. We also know that the recipe was submitted by a Mrs. L. H. Wiggins of Greensboro North Carolina and consists of two layers of cake full of chopped pecans, crushed pineapple, and mashed bananas that are filled and frosted with a delicious cream cheese icing.
Total Steps
12
Ingredients
20
Tools Needed
9
Ingredients
- 110 gram Pecans (toasted and finely chopped)
- 390 gram Flour
- 400 gram White sugar
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Grated nutmeg
- 0.5 teaspoon Ground ginger
- 3 Eggs
- 180 milliliter Sunflower oil
- 1.5 teaspoon Pure vanilla extract
- 227 gram Canned crushed pineapple (do not drain)
- 4 Mashed ripe banana
- 60 gram Desiccated coconut
- 57 gram Unsalted butter (room temperature)
- 227 gram Cream cheese (room temperature)
- 454 gram Powdered sugar
- 1 teaspoon Pure vanilla extract
- 55 gram Finely chopped pecans(optional)
- Pecan halves (to decorate)(optional)
Instructions
Step 1
In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and ginger and set aside.
Step 2
In another bowl, mix together the eggs, oil, vanilla, pineapple, mashed bananas, pecans and coconut.
Step 3
Add the wet ingredients to the flour mixture and stir until well combined.
Step 4
Pour the mixture into a greased 22 cm diameter cake pan.
Step 5
Bake in a pre-heated oven at 180°C for 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 6
Let the cake cool down completely before slicing it in two and frosting.
Step 7
In a bowl, beat the butter and cream cheese on low speed until very smooth (with no lumps).
Step 8
Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth.
Step 9
Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the chopped pecans.
Step 10
To assemble, place one cake layer, top side down, onto the serving platter and spread about a third of the frosting.
Step 11
Gently place the other cake layer, top facing up, onto the frosting. Spread the rest of the frosting over the top and sides of the cake.
Step 12
Garnish with the pecan halves. Refrigerate the cake for about 1 hour so the frosting can set.