My Stylish Wedding

Yum!

Posted on: May 30, 2011

 

In English:

I bought Hummingbird bakery’s book not so long ago. There are many recipes I would like to try, but I thought I should begin with the famous Hummingbird cake. I didn’t follow the recipe in the book though, instead I used one from Joy of baking. I made a few changes, and my best assistant Emma suggested I should fill the cake with mashed bananas. It was so yummy, and it’ll probably taste even better tomorrow!

Hummingbird cake

Recipe adapted from Joy of baking
Makes five 15 cm layers or four 20 cm layers

•1 cup (110 grams) pecans, toasted and finely chopped
•3 cups (390 grams) all-purpose flour
•2 cups (400 grams) granulated white sugar
•1 teaspoon baking soda
•1/2 teaspoon salt
•1/2-1 teaspoon ground cinnamon
•3 large eggs, lightly beaten
•3/4 cup (180 ml) safflower, corn, or canola oil
•1 1/2 teaspoons pure vanilla extract
•1 – 8 ounce (227 grams) can crushed pineapple, do not drain
•2 cups mashed ripe bananas (3-4 medium sized bananas) + 1 extra for filling (optional)

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter and flour round cake pans.

Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.

In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

 

Cream cheese frosting

•80 grams butter, softened
•300 grams cream cheese
•400-500 grams powdered sugar
•1 teaspoon vanilla extract

In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: