Hummingbird Cake on Christmas occasion


Hummingbird Cake
This Hummingbird Cake’s beauty is its three moist layers topped with silky cream cheese frosting and pecans; Hummingbird cake became the most popular and beloved North Carolina. The origin of the cake is of Island’s Jamaica and got its name at the national bird. The use of vegetable oil makes this recipe moister instead of butter, the beauty of this cake is moist and bread-like texture top with cream cheese frosting. Crushed pineapple in its juices will add much flavor to the cake batter and keeps it moist. Another tip to make it amazing toasts your pecans also you can use walnut instead. 

Total Time 2hrs
Hummingbird Cake

Hummingbird Cake
 Yield: 12-14


Ingredients:                                

 For cake layers
3 cups all-purpose flour+ more for pans
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon grounded cinnamon + clove + nutmeg
3 large eggs, beaten  
Hummingbird Cake
Hummingbird Cake

1cups vegetable oil
1 ½ teaspoons vanilla extract
1cup crushed pineapple in juice, undrained
1cup chopped banana
2 cup chopped pecans/walnut toasted + ¾ cup more for decoration
Vegetable shortening for greasing pans

Cream cheese frosting:
Two 8oz cream cheese block at room temperature
1 cup unsalted butter
5 cups Powdered sugar
2 teaspoons vanilla extract
1/8 teaspoon salt

Method:

Prepare cake layers: preheat the oven to 350F. Mix flour, sugar, salt, baking soda, and all t in the spices large bowl; whisk with oil and eggs until combined completely, fold in pecans pineapple with its juice and banana. Divide batter evenly among greased and floured 9 inch round cake pans, bake in preheated oven for 25-30 minutes until wooden pick comes clean. Take out pans from oven and cool completely. once cool completely remove cakes from pans.

Prepare frosting: beat butter and cream cheese in an electric or handheld mixer at medium to low speed, at this point gradually add sugar, vanilla and salt, now beat at increased speed for 1-2 minutes until it becomes fluffy.

Assemble the cake: place 1layer at serving platter spread frosting on top and place second and third layer evenly cover with the same manner. Now finish with covering top and sides with frosting, garnish with remaining pecans on the top of the cake, refrigerate for 30 minutes before serving. Leftover cake can be stored in the refrigerator for 5 days.


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