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 can (8 oz) crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup shredded sweetened 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 rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour 3 (9-inch) round cake pans.
2. In a large mixing bowl, combine flour, sugar, baking soda, salt, and cinnamon. Mix well.
3. Add eggs, oil, and vanilla extract. Mix until well combined.
4. Stir in crushed pineapple, mashed bananas, shredded coconut, and chopped pecans.
5. Divide batter evenly among the prepared pans.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 34g
Saturated Fat: 7g
Cholesterol: 56mg
Sodium: 350mg
Carbohydrates: 64g
Fiber: 3g
Sugar: 41g
Protein: 6g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- You can use unsweetened shredded coconut if you prefer.
Variations:
- You can add 1 cup of chopped fresh or canned peaches to the batter.
- Instead of pecans, you can use walnuts or macadamia nuts.
Tips and tricks:
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- Mash the bananas well to avoid lumps in the batter.
- Toast the pecans before adding them to the batter for extra flavor.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil.
Reheating instructions:
- To reheat the cake, let it come to room temperature first.
- Preheat the oven to 350°F and place the cake on a baking sheet.
- Bake for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar or sprinkle with shredded coconut.
- Arrange fresh pineapple slices and toasted pecans on top of the cake.
Garnishes:
- Fresh pineapple slices
- Toasted pecans
- Shredded coconut
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure you measured the flour correctly. Too much flour can make the cake heavy.
- If the cake is too dry, you may have overbaked it. Check the cake a few minutes before the recommended baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Check the expiration date of all ingredients before using them.
- Store the cake properly to avoid spoilage.
Food history:
- Hummingbird cake is a traditional Southern dessert that originated in Jamaica. It's 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 is now a classic dessert for special occasions.
Flavor profiles:
- The cake is sweet and moist, with a tropical flavor from the pineapple and coconut. The cinnamon adds warmth and depth to the flavor.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Region: Caribbean