Hummingbird Cake Recipes
A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!
Serving Size: 14
Main Ingredient: Grains
Categories: Summer, Spring, Picnics, Fourth of July, Easter, Bake, Desserts, Brunch
-= Ingredients =-
3 cups All-purpose flour
2 cups Sugar
1 teaspoon Ground cinnamon
1 teaspoon Baking soda
1/2 teaspoon Salt
1 8oz Can crushed pinapple ; with juice
1 cup Cooking oil
3 large Eggs ; well beaten
2 cups Bananas (3 bananas) ; chopped
1 cup Walnuts or pecans ; finely chopped
1/2 teaspoon Vanilla
1 tblspoon Butter or margarine ; melted
1 cup Sifted powdered sugar
-= Instructions =-
Preheat oven to 325 degrees F. Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.