Hummingbird cake recipe from Blue Ribbon Kitchen

Hummingbird cake recipe from Blue Ribbon Kitchen
Hummingbird Cake

CINCINNATI, OH (FOX19) - Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon ground cinnamon

½ teaspoon salt

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3 large eggs- room temperature

2 cups sugar

2 teaspoons vanilla extract

2 -3 mashed, very ripe medium bananas- about 1 ½ cup

1 (8-ounce) can crushed pineapple, WITH juice

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1 cup vegetable oil

½ cup buttermilk- room temperature

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½ cup chopped toasted pecans (optional) - toast them 5 -7 minutes in a 350 degree oven -- to bring out their flavor-

Cool pecans before adding to cake.

Instructions:

Line 3 (9-inch) round cake pans with parchment paper; lightly grease. Set pans aside.

Measure the oil and buttermilk in one medium liquid measuring cup- set aside,

Be sure to give it a quick stir before adding to the batter.

Stir together first 5 (dry) ingredients. Set aside.

In a large bowl, beat the eggs and next 4 ingredients (sugar, mashed bananas, pineapple with juice and vanilla) at medium speed with an electric mixer until combined.

Add ¼ of the flour mixture alternating with the oil/buttermilk mixture until all of the ingredients are used. Scrape the sides, making sure all the flour is incorporated. Fold in the toasted chopped pecans.

Bake at 350° for 27-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes. Remove cakes from pans AND remove parchment paper. Let cool completely on wire racks.

Once cakes are room temperature, spread frosting between layers and on top and sides of cake. Use toasted chopped nuts to coat the sides of the cake. Refrigerate overnight, up to 24 hours and then serve.

Cream Cheese Frosting

Ingredients

2 stick of butter softened (8 TBS)

2 (8-ounce) package cream cheese, softened

5 cups powdered sugar

½ teaspoon salt

2 teaspoon vanilla extract

(Optional: 1 tsp finely grated lemon or orange zest to the frosting for a fun addition)

(If frosting is too thick, Add I tsp of cream or milk to frosting at a time to yield desired texture)

Consider: ½ cup toasted pecans chopped fine to add to the outside to the cake, or toasted coconut

For Robin’s Egg Colored Frosting: Add one drop of blue food coloring gel at a time, until desired color is reached.

For the Speckled Egg Frosting: Use 1 teaspoon cocoa powder, 1-2 drops of vanilla until a paste forms. Using a new child-sized toothbrush (purchased mine from the dollar store) Sprtiz the cake with the vanilla/cocoa paste. PRACTICE on a piece of parchment before trying on the finished cake. Be sure you are happy with the consistency and pattern of the spritzing. You can also purchase a food-safe brush to apply-found in the cake decorating section of most craft stores.

Bird’s Nest:

Toasted Kataifi dough, (finely shredded phyllo dough) found in international grocery stores, Greek grocers.

In Cincinnati, I purchased mine in the frozen section of Halal Grocery in West Chester, Ohio. For sale at Jungle Jim’s also.

Thaw dough, keeping dough moist while working. Form into nests on a lined baking sheet. Drizzle with melted butter and sugar cinnamon if desired. Bake at 350 degrees until lightly browned. Allow to cool completely before topping with candies or placing on a finished cake.

Baby Candy Birds:

Jordan Almonds

Royal Icing:

2 Tablespoons meringue powder

1 cup confectioner’s sugar

½ teaspoon water, adding ½ teaspoon at a time until a flow able paste forms. Add food gel coloring.

I purchased small candy eyes- from Cincinnati Cake and Candy, Reading, Ohio.

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