Hummingbird Cake

Full of moist fruit and fragrant spice, Hummingbird Cake is an heirloom Southern dessert.

Hummingbird Cake

2014-10-08 23:15:06

Makes 1 (9-inch) cake

Write a review

Save Recipe

Print

Ingredients

1. 1 cup butter, softened
2. 2 cups sugar
3. 1 tablespoon vanilla extract
4. 4 large eggs
5. 1 1/2 cups mashed ripe banana (about 4 medium)
6. 1 (8-ounce) can crushed pineapple, drained
7. 3 cups all-purpose flour
8. 1 teaspoon baking soda
9. 1 teaspoon ground cinnamon
10. 1/2 teaspoon salt
11. 1/2 cup whole buttermilk
12. Buttercream Frosting (recipe follows), divided
13. 1 1/2 cups chopped macadamia nuts, divided
14. 1 1/2 cups sweetened flaked coconut, divided

Instructions

1. Preheat oven to 350˚. Spray 3 (9-inch) round cake pans with baking spray with flour.
2. In a large bowl, beat butter, sugar, and vanilla with a mixer at medium-high speed until fluffy, 4 to 5 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in banana and pineapple until combined.
3. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pans.
4. Bake until a wooden pick inserted in center comes out clean, 18 to 22 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
5. In a large bowl, stir together 2 cups Buttercream Frosting and 1 1/4 cups each macadamia nuts and coconut; spread frosting mixture between cake layers. Spread remaining Buttercream Frosting onto top and sides of cake, and sprinkle remaining 1/4 cup each macadamias and coconut on top of cake. Cover and refrigerate for up to 3 days.

Paula Deen Magazine https://pauladeenmagazine.com/

Buttercream Frosting

2015-10-29 18:58:47

Makes about 5 cups

Write a review

Save Recipe

Print

Ingredients

1. 1 1/2 cups sugar
2. 6 egg whites
3. 2 cups unsalted butter, softened

Instructions

1. In the top of double boiler, whisk together sugar and egg whites until combined. Cook mixture over simmering water until a candy thermometer registers 140°. Immediately pour mixture into the bowl of a stand mixer, and beat at high speed until mixture is thick, white, and glossy, about 10 minutes. Reduce speed to medium-low, and add butter 2 tablespoons at a time, beating until combined after each addition. Cover and store at room temperature.

Paula Deen Magazine https://pauladeenmagazine.com/

Get more great recipes by ordering your subscription to Cooking with Paula Deen today!