Hummingbird Cake Recipe Upload a recipe photo Jennifer Davick 284 Shares . Exactly how this cake got its name isn’t clear, but it likely has to do with its flavor, sure to suit those nectar-loving hummingbirds and anyone with... more» Worthy of a special occasion Rate and Review | Read Reviews (0) Yield: Makes 12 servings Video Image Video Ask the Expert: How to Turn a Layer Cake Recipe Into a Sheet Cake Recipe . Recipe fromSouthern Living More From Southern Living •10 Quick-Fix Pork Chop Recipes •Divine Easter Dessert Recipes •70 Best Party Appetizer Recipes •Easter Sunday Lunch Menus •27 Easy Ground Beef Recipes •Search Southern Living Recipes Recipe Time Hands On: 30 Minutes Bake: 1 Hour, 20 Minutes $ 2 ingredients on sale for ZIP 24701Edit ZIP/Favorite Stores info Ingredients . . . . . . Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Add to eCookBookLearn more .1 cup chopped pecans Vegetable cooking spray $ Parchment paper 3 cups all-purpose soft-wheat flour (such as White Lily) 1 1/2 cups sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon ground nutmeg 3 large eggs, lightly beaten 1 1/2 cups vegetable oil $ 1 1/2 teaspoons vanilla extract 3 cups chopped bananas (about 4 medium bananas) 1 (8-oz.) can crushed pineapple in juice Cream Cheese Frosting Garnish: fresh thyme sprigs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through. 2. Coat 3 (9-inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat paper with cooking spray. 3. Whisk together flour and next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir just until dry ingredients are moistened. Fold in bananas, pineapple, and pecans. (Batter will be very thick, more like banana bread batter than cake batter.) Spoon batter into prepared pans. 4. Bake at 350° for 28 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Peel off and discard parchment paper. 5. Place 1 cake layer on a cake stand or serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, if desired. Rebecca Lang, Around the Southern Table, Southern Living OCTOBER 2012 Related Recipes •Dessert Recipes •Baking Recipes •Southern Recipes My Notes Only you will be able to view, print, and edit this note. Add Note Hummingbird Cake Recipe Upload a recipe photo Jennifer Davick 284 Shares . Exactly how this cake got its name isn’t clear, but it likely has to do with its flavor, sure to suit those nectar-loving hummingbirds and anyone with... more» Worthy of a special occasion Rate and Review | Read Reviews (0) Yield: Makes 12 servings Video Image Video Ask the Expert: How to Turn a Layer Cake Recipe Into a Sheet Cake Recipe . Recipe fromSouthern Living More From Southern Living •10 Quick-Fix Pork Chop Recipes •Divine Easter Dessert Recipes •70 Best Party Appetizer Recipes •Easter Sunday Lunch Menus •27 Easy Ground Beef Recipes •Search Southern Living Recipes Recipe Time Hands On: 30 Minutes Bake: 1 Hour, 20 Minutes $ 2 ingredients on sale for ZIP 24701Edit ZIP/Favorite Stores info Ingredients . . . . . . Print Email Send To Mobile Save Recipe Add to Menu Add to Shopping List Add to eCookBookLearn more .1 cup chopped pecans Vegetable cooking spray $ Parchment paper 3 cups all-purpose soft-wheat flour (such as White Lily) 1 1/2 cups sugar 1 1/2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1/8 teaspoon ground nutmeg 3 large eggs, lightly beaten 1 1/2 cups vegetable oil $ 1 1/2 teaspoons vanilla extract 3 cups chopped bananas (about 4 medium bananas) 1 (8-oz.) can crushed pineapple in juice Cream Cheese Frosting Garnish: fresh thyme sprigs Preparation 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until toasted and fragrant, stirring halfway through. 2. Coat 3 (9-inch) round cake pans with cooking spray. Line bottom of each pan with parchment paper; coat paper with cooking spray. 3. Whisk together flour and next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir just until dry ingredients are moistened. Fold in bananas, pineapple, and pecans. (Batter will be very thick, more like banana bread batter than cake batter.) Spoon batter into prepared pans. 4. Bake at 350° for 28 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pans to wire rack, and cool completely (about 30 minutes). Peel off and discard parchment paper. 5. Place 1 cake layer on a cake stand or serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, if desired. Rebecca Lang, Around the Southern Table, Southern Living OCTOBER 2012 Related Recipes •Dessert Recipes •Baking Recipes •Southern Recipes My Notes Only you will be able to view, print, and edit this note. Add Note
Posted on: Sun, 30 Mar 2014 02:20:53 +0000
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