Hummingbird Birthday Cake

IMG_2182 

An upcoming birthday is always a good excuse for some  cake-making.  My elder sister will be celebrating her birthday this week, so we had tea and cake with her this afternoon in anticipation of the event.  This is a recipe that was published years ago in a Martha Stewart magazine.  I’ve had the clipping in my files for so long, the time had come to either do the deed or get rid of the clipping.  I did the deed 🙂

Hummingbird cake is a southern classic and there are lots of variations.  Check out the original Southern Living recipe here.

I’ve tweaked the recipe a bit for personal taste, reducing both the sugar and oil.  Much to my chagrin, I somehow missed adding the cinnamon into the cake batter, so instead  I added it into the icing and that was just fine.  If you don’t have inclination to decorate using the pineapple “flowers”,  a sprinkle of chopped pecans on the top of the icing would be a classic finish.

IMG_2191

Hummingbird Cake

3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp  cinnamon

pinch of salt

2/3 cup canola oil

2 teaspoons vanilla

1 1/3 cups sugar

3 large eggs

3 large bananas, mashed

3/4 cup canned pineapple tidbits,  well-drained and chopped

1 cup chopped  pecans

1 cup shredded coconut

Preheat oven to 350 degrees F.  Spray two round layer cake pans (8″ or 9″) with non-stick spray.  Line bottoms of pans with parchment.  In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt.  Set aside.  In mixer bowl, stir together sugar, eggs, oil and vanilla.  Beat on medium speed for about 3 minutes, until mixture is light and fluffy.  Stir in mashed bananas, chopped pineapple, pecans and coconut.  Add flour and gently mix just until all ingredients are combined.  Divide batter between cake pans and bake for about 35 minutes, until cakes are golden brown.  Invert baked cakes onto wire racks to cool.  While cakes are cooling, prepare pineapple decorations (see below).  When cakes are completely cooled, ice with cream cheese icing.

Cream Cheese Icing

1 250g pkg cream cheese (NOT low fat)

½ cup  butter or margarine

3-4 cups icing sugar, sifted

1 ½ tsp vanilla

2 drops almond extract

Beat the cream cheese and butter till smooth.  Add flavorings and mix well.  Stir in icing sugar in several additions.   Avoid overmixing as icing will become too grainy to spread smoothly.

 Pineapple “Flower” DecorationsIMG_2164

Preheat oven to 225 degrees F and line two baking sheets with parchment.   Peel pineapple and remove eyes with a small melon baller or paring knife.  Slice pineapple into thin slices, 1/8″ or less if possible.  Lay slices in a single layer on baking sheets and bake for about 30 minutes, until tops feel dry.  Flip slices and bake 30 minutes more, till slices are completely dry.  Thicker slices will need more drying time.

Pineapple Flowers

Remains of the day

Remains of the day

Advertisement

Happy Birthday to me…..

Raspberry Trifle Cake

1 cup butter , softened

1 cup white sugar

4 eggs

2 tsp vanilla

2 cups flour

3 tsp baking powder

2 cups raspberries, fresh or frozen, thawed and drained

Cream the butter and sugar.  Add the eggs one at a time, mixing well.  Add vanilla.  In a separate bowl, stir together flour and baking powder.  Add to creamed butter mixture.  Fold in raspberries.  Divide  batter into two 8″ greased and floured (or use parchment paper circles cut to fit) layer cake pans.  Bake at 350 degrees F for about 20 minutes.

Cream Cheese Icing

1 8 oz pkg cream cheese, softened (low-fat does not make good icing)

1/3 cup margarine

1 1/2 tsp pure vanilla

3-4 cups icing sugar, sift after measuring (amount depends on desired consistency)

2-3 drops of almond extract (helps reduce the sweetness factor)

1/3 tsp glycerine (keeps the icing from getting hard and crusty)

Chocolate Cake recipe here.


Carrot Cake disguised as Wedding Cupcakes

My son was recently married, so now we have a new daughter (in-law)!  I made the wedding cake.  The bride asked for cupcakes with a small cake to cut into for  pictures.  She’s a fan of carrot cake,  so that made it easy.  Carrot cake is a nice firm cake, very well suited to the extra handling that comes with wedding cakes.  This is my refined version, I’ve reduced the sugar, fat and eggs significantly from the original recipe, but it hasn’t lost anything, except some calories!

Carrot Cake

2 cups flour

1 cup white sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

pinch of salt

2 tsp cinnamon

1 cup coconut (I use sweetened flaked)

3 cups grated carrot

3 eggs

1/2 cup canola oil

1/3 – 1/2 cup milk

In a large bowl, combine the dry ingredients.   In a separate smaller bowl, stir together eggs, oil and milk.    Make a well in the dry ingredients and add the wet ingredients, stirring (use a folding technique) just to combine.  Pour batter into greased and floured pans and bake for about 30 – 40 minutes till golden brown.  This recipe will make  two 8″ layers, OR about 18 large cupcakes OR a 6″ x 3″ round layer pan (which is what I used for the wedding cake).

The cupcakes were decorated with cream cheese icing, and the little cake with fondant.

Cream Cheese Icing

1 8 oz pkg cream cheese, softened (low-fat does not make good icing)

1/3 cup margarine (I use heart smart Becel)

1 1/2 tsp pure vanilla

3-4 cups icing sugar, sift after measuring (amount depends on desired consistency)

For the wedding cupcakes, I added:

2-3 drops of almond extract (helps reduce the sweetness factor)

1/3 tsp glycerine (keeps the icing from getting hard and crusty)

Beat together cream cheese and margarine.  Add flavors and glycerine, if using.  Gradually add icing sugar, mixing well after each addition.  Icing may be thinned, if necessary, with a small addition of corn syrup.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 37 other followers
Follow Endlessly Delicious on WordPress.com