Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Special equipment needed:
- 3 (9-inch) round cake pans
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cooling racks
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
3. Add the eggs, oil, and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in the mashed bananas, crushed pineapple, shredded coconut, and chopped pecans.
5. Divide the batter evenly among the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
8. Once the cakes have cooled, stack them on top of each other, spreading a layer of cream cheese frosting between each layer.
9. Use the remaining frosting to frost the top and sides of the cake.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour and 20 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 620
Fat: 37g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 390mg
Carbohydrates: 68g
Fiber: 3g
Sugar: 45g
Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Vegetable oil can be substituted with melted coconut oil or melted butter.
- Crushed pineapple can be substituted with fresh pineapple chunks.
- Sweetened shredded coconut can be substituted with unsweetened shredded coconut.
- Chopped pecans can be substituted with walnuts or almonds.
Variations:
- Add 1/2 cup of raisins or dried cranberries to the batter.
- Use different nuts such as macadamia nuts or hazelnuts.
- Add 1 teaspoon of lemon zest to the batter for a citrusy flavor.
- Use different frosting flavors such as vanilla or chocolate.
Tips and tricks:
- Make sure the bananas are ripe and mashed well to avoid lumps in the batter.
- Drain the crushed pineapple well to avoid a soggy cake.
- Toast the chopped pecans before adding them to the batter for extra flavor.
- Use a serrated knife to cut the cake for a clean cut.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
Decorate the top of the cake with additional shredded coconut and chopped pecans.
Garnishes:
Garnish with fresh banana slices and whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of vegetable oil to the batter.
- If the cake is too moist, reduce the amount of crushed pineapple in the batter.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling food.
Food history:
The Hummingbird Cake originated in Jamaica and was named after the island's national bird. It was first published in Southern Living Magazine in 1978 and has since become a popular dessert in the Southern United States.
Flavor profiles:
The Hummingbird Cake is a sweet and moist cake with flavors of banana, pineapple, and coconut. The cinnamon adds a warm and spicy note, while the pecans add a crunchy texture.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat for an afternoon tea party.
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Region: Caribbean