Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Thursday, October 13, 2005

Hummingbird Cake


This is, quite simply, the best cake ever made. Moist, dense, rich, heavy cake with an amazing frosting. Bake this when you want to stun someone with your insane Marthaness.

Ingredients:

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
3 eggs, beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce can) crushed pineapple, undrained
1 1/2 cups pecans, lightly toasted and chopped
5 very very ripe bananas, mashed

Directions

In a large mixing bowl combine the dry ingredients. Add the eggs, vegetable oil, stirring until the dry ingredients are moistened. Do not beat. Stir in the vanilla, pineapple, one cup of pecans and bananas. Spoon the batter into two well-greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until a cake tester inserted into the center comes out clean. Cool in pans for ten minutes, remove to racks and cool. Spread with frosting.

Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup butter, softened
2 (16-oz) packages confectioners' sugar, sifted
2 teaspoons vanilla extract
1/2 cup pecans, lightly toasted and chopped

Directions:

In a bowl, combine the cream cheese and butter, beating until smooth. Add the confectioners' sugar, beating until light and fluffy. Stir in the vanilla and pecans.

2 Comments:

Anonymous Ruth Lyn Orr said...

Is there a trick to making a hummingbird cake? I have tried four times, and each cake turned out terrible. I have tried using self-raising and all-purpose flour; I have tried using different types of flour such as King Arthur, yet, each time I baked the cakes, and allow them to cool, they appeared undercooked as if they didn't rise, and they were extremely heavy, not at all light or fluffy. So, is there a trick or something I could be doing wrong?

8:38 PM  
Blogger Suburban Turmoil said...

I think hummingbird cake is heavy by its nature because of the banana and pineapple. I do check the center of the cake with a toothpick and make sure it's clean- If it's not, I let it cook longer.

This was the first cake I ever made, and it's still one of my very best. Give this recipe a try and I'll bet it'll work for you. :)

4:52 AM  

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