Hummingbird Cake Prepared By Mrs and Mr Bear's Kitchen
By: Mrs and Mr Bear
Published: Saturday, September 25, 2010 - 9:14am

Ingredients




Ingredients:
For the cake:
110 grams Pecans (toasted and finely chopped),
390 grams Flour,
400 grams White sugar,
1 teaspoon Baking soda,
1/2 teaspoon Salt,
1 teaspoon Ground cinnamon,
1/2 teaspoon Grated nutmeg,
1/2 teaspoon Ground ginger,
3 Eggs,
180 milliliters Sunflower oil,
1 1/2 teaspoons Pure vanilla extract,
227 grams Canned crushed pinnaple (do not drain),
4 Mashed ripe banana,
60 grams Desiccated coconut,
For the pecan cream cheese frosting:
57 grams Unsalted butter (room temperature),
227 grams Cream cheese (room temperature,
454 grams Powdered sugar,
1 teaspoon Pure vanilla extract,
55 grams Finely chopped pecans (we ommited this),
Pecan halves (to decorate)

Preparation

1 Preparation: 2 For the cake: 3 In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon and ginger and set aside. 4 In another bowl, mix together the eggs, oil, vanilla, pineapple, mashed bananas, pecans and coconut. 5 Add the wet ingredients to the flour mixture and stir until well combined. 6 Pour the mixture in a greased cake pan from 22 cm diameter. 7 Bake in a previously pre-heated oven at 180°C for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. 8 Let the cake cool down the cake completely before slicing in two and before frosting. 9 For the frosting: 10 In a bowl, beat the butter and cream cheese on low speed until very smooth (with no lumps). 11 Gradually add the sifted powder sugar and beat on low speed until fully incorporated and smooth. 12 Scrape down the sides of the bowl as needed. Beat in the vanilla extract and then stir in the chopped pecans. 13 To assemble, place one cake layer, top side down onto the serving platter, spread about a third of the frosting. 14 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. 15 Garnish with the pecan halves. Refrigerate the cake for about 1 hour so the frosting can set.

About


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.