Hummingbird is a banana-pineapple -spice cake which tastes a cross between banana and carrot cake !!! And It is a typicall Southern recipe . The recipe was first published in the magazine Southern Living by Mrs. L.H. Wiggin in 1978 February issue and became the most requested recipe ever since !!!
The cake is believed to name Hummingbird being it a very sweet cake just like to attract sweetlovers like the Hummingbirds !!!
Well I did a little modification from the original recipe and made it in a bundt pan . Instead of cream cheese frosting I used my favorite cream cheese glaze . Yum !!!
2 eggs , room temperature
1 and 1/2 cup of all purpose flour
1/3 rd cup oil + 1/4th cup melted and cooled softened butter ( melt the butter then cool it again until forms softened butter)
3/4 th cup sugar
3/4 th tea spoon baking soda
1/2 tea spoon nutmeg
1/2 tea spoon cinnamon powder
1 tea spoon vanilla essence
1 large banana , mashed
1/3 rd cup canned crushed pineapple
1/2 cup chopped walnut/ pecan
1/4 th cup syrup from the canned pineapple
For Cream cheese glaze :
4 oz or half package of cream cheese
1/2 cup powdered sugar
1 tea spoon vanilla essence
3- 4 tbl spoon milk or evaporated milk
1. Pre-heat the oven to 350 FH .
2.Blend mashed banana and crushed piapple together . Set aside . Now Blend the oil . butter , sugar , egg together . Add the blended banana and pieapple , Add the vanilla essence and syurp , mix .
3. Sieve flour , baking soda together . Mix the nutmeg and cinnamon powder . Now fold in with the wet mixture in three batches . Lastly fold in the chopped pecans .
4. Pour on a bundt pan, tap for few minutes and bake immediately for about 30 minutes or until if toothpick inserted comes out clean .
5. Cool down the cake completele before you pour the glaze on it . Now beat the softened cream cheese and sugar together until creamy add the milk . beat in .
Pour over the cake .
apu, 350 fh e koto degree c hobe?? amar oven c e chole.
Thanks for all these recipes. I’m from south India and we do make almost all of the dishes in your blog. The only thing we buy from the store is rasgulla and rasmalai. For some reason making them at home always fails and they’re not quite perfect like the store bought ones.
Since I like baking I’ve ordered this non stick bundt pan from U.S and every time I bake and try to remove the cake, it falls apart. 😦
I’ve tried all techniques from the net and none seem to help. Since you have bakes this cake in a bundt pan can u please tell me precisely how to get that perfect shape?. Please.
Thank you i like cake bake desert but i dont like eat
looking delicious.. btw, nice name of this cake.. 🙂 haha
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