Award Winning Hummingbird Cake Recipe
Ingredients
This award winning hummingbird cake recipe calls for the following ingredients: 3 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 3 eggs, 2 cups sugar, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1 can (8 ounces) crushed pineapple with juice, 2 cups chopped banana, 1 cup chopped pecans, 1/2 cup shredded coconut, 1 cup sour cream, and 1/2 cup butter, melted.
Instructions
Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans. In a medium bowl, combine the flour, baking soda, cinnamon and salt. In a large bowl, beat the eggs, sugar, oil and vanilla extract until light and fluffy. Add the pineapple and juice, banana, pecans, coconut, sour cream and butter and mix until combined. Slowly add the flour mixture, 1/2 cup at a time, until combined. Pour the batter into the prepared pans and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pans.
Frosting
To make the frosting for this award winning hummingbird cake recipe, combine 1/2 cup butter, 1 (8 ounce) package cream cheese, 1 teaspoon vanilla extract, and 4 cups confectioners' sugar in a medium bowl. Beat with an electric mixer until smooth. Spread over cooled cake. Sprinkle with shredded coconut, if desired.
Serving
Once cooled and frosted, the award winning hummingbird cake is ready to be cut into wedges and served. It is best served at room temperature, but can also be refrigerated for up to 3 days. To serve, cut into wedges and top with whipped cream and chopped nuts, if desired.
Nutrition
This award winning hummingbird cake recipe has approximately 500 calories per slice. It is high in fat, with 33 grams of fat per slice. It is also high in sugar, with 33 grams of sugar per slice. It is an excellent source of carbohydrates, with 53 grams per slice. It also contains 4 grams of protein per slice.
Storage
This award winning hummingbird cake can be stored at room temperature for up to three days. To keep it for longer, it should be tightly wrapped in plastic wrap and stored in the refrigerator for up to one week. It can also be frozen for up to two months. To thaw, place in the refrigerator overnight.
Tips
When making this award winning hummingbird cake, it is important to use ripe bananas that are very sweet. This will help ensure that the cake is moist and flavorful. It is also important to use fresh pineapple, as canned pineapple can be too soggy and may add too much moisture to the cake. For a richer flavor, use dark brown sugar instead of white sugar.
Variations
This award winning hummingbird cake recipe can be varied to suit individual tastes. For a lighter cake, use low fat or non-fat sour cream. For a richer flavor, replace the vegetable oil with melted butter or coconut oil. To add more flavor, add 1/4 cup of orange juice or 1 teaspoon of orange zest to the batter. For a tropical twist, add 1/2 cup of chopped macadamia nuts or 1/2 cup of shredded coconut to the batter.
Conclusion
This award winning hummingbird cake recipe is a delicious and easy way to impress family and friends. With its moist and flavorful cake layers, creamy frosting and delicious fruit and nut combinations, it is sure to be a hit at any gathering. Serve it at room temperature with a dollop of whipped cream and a sprinkle of chopped nuts for the perfect finishing touch.
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