Ingredients with Measurements:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1/2 cup sweetened shredded coconut
For the Orange Glaze:
- 1 cup powdered sugar
- 1/4 cup fresh orange juice
- 1 teaspoon grated orange zest
Special equipment needed:
- 3 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire rack
- Zester or grater
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, cinnamon, and salt.
3. Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix well.
4. Stir in the crushed pineapple (with juice), mashed bananas, chopped pecans, and shredded coconut.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 5 minutes.
8. Transfer the cakes to a wire rack and let them cool completely.
9. To make the Orange Glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth.
10. Drizzle the glaze over the cooled cake layers.
11. Assemble the cake by placing one cake layer on a serving plate. Spread a layer of glaze on top. Repeat with the remaining cake layers.
12. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 560
Fat: 28g
Saturated Fat: 4g
Cholesterol: 47mg
Sodium: 218mg
Carbohydrates: 77g
Fiber: 3g
Sugar: 53g
Protein: 5g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- If you don't have crushed pineapple, you can use pineapple tidbits or chunks and chop them finely.
- You can substitute walnuts or almonds for the pecans.
- If you don't have sweetened shredded coconut, you can use unsweetened coconut flakes and add a little extra sugar to the batter.
Variations:
- Add 1/2 cup of raisins or chopped dried apricots to the batter for extra sweetness and texture.
- Replace the orange glaze with cream cheese frosting for a classic Hummingbird Cake flavor.
- Add a teaspoon of ground ginger to the batter for a spicy twist.
Tips and tricks:
- Make sure your bananas are ripe and mashed well to ensure a moist cake.
- Toast the pecans and coconut before adding them to the batter for extra flavor.
- Use a serrated knife to slice the cake for a clean cut.
Storage instructions:
- Store the cake covered in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish with fresh orange slices and mint leaves.
Garnishes:
- Fresh orange slices
- Mint leaves
- Toasted coconut flakes
- Chopped pecans
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with citrus vinaigrette
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is not rising properly, make sure your baking soda is fresh and not expired.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- The Hummingbird Cake is a popular Southern dessert that originated in Jamaica. It was named after the island's national bird, which is known for its sweet beak.
- The cake became popular in the United States in the 1970s, and it is now a staple in Southern cuisine.
Flavor profiles:
- The Hummingbird Cake is a moist and sweet cake with a tropical flavor from the pineapple and banana. The orange glaze adds a tangy and citrusy note.
Serving suggestions:
- Serve the cake as a dessert after a Southern-style meal.
- Bring it to a potluck or family gathering for a crowd-pleasing dessert.
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Region: Caribbean