Hummingbird Cake with Banana and Pineapple Filling
Votes: 3
Time: 2 hours 35 minutes
Complexity: easily
Servings: 10 - 12
Complexity: easily
Servings: 10 - 12
Cream cheese frosting pairs best with fruit. In this tropical fruit cake recipe, the cream cheese frosting adds a particularly fluffy texture.
A cake recipe dedicated to the small but nimble hummingbird originated in the 1960s in Jamaica. This dessert has an unusual texture and a surprisingly fruity flavor and aroma thanks to its main ingredients—bananas, pineapple, and pecans. According to one theory, the cake got its name from the fruit's aroma, so attractive to nectar-feeding birds, although another theory is that the pineapple chunks in the layers resemble the yellow speckles on hummingbirds' plumage. Regardless, this dessert has been extremely popular among American cooks for about half a century.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 2.5 cups premium flour
- 2 tbsp. confectionery flour
- 3 tbsp. sugar
- 1.5 tsp salt
- 1 tbsp. ground cinnamon
- A pinch of ground nutmeg
- A small pinch of ground cloves
- A small pinch of ground cardamom
- 1.5 tsp of baking soda
- 2 tbsp. vegetable oil
- 4 selected eggs plus 2 egg yolks
- 0.5 tbsp. sour milk
- 2 tsp vanilla extract
- 1 can (340 g) finely chopped canned pineapple pieces, drained
- 2.5 cups mashed overripe bananas
- 1.5 cups chopped toasted pecans
- Cream cheese frosting, recipe included
- Sliced cocktail cherries for garnish, optional
- Pineapple rings, optional
Cream cheese frosting
- 4 cups powdered sugar
- 230 g of cream cheese, room temperature
- 220 g butter, softened
- 1 tbsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease and flour 3 round cake tins, 23 or 25 cm in diameter.
- In a medium bowl, combine flour, sugar, salt, spices, and baking soda. In a large bowl, thoroughly whisk together vegetable oil, eggs, buttermilk, vanilla, pineapple, and bananas. Combine the two mixtures and gently whisk until smooth. Stir in 3/4 cup pecans.
- Divide the batter between the pans, scraping down the sides with a silicone spatula. Bake for 35-50 minutes, depending on your oven temperature. Be careful: this is a dense, moist cake, and there's a risk of overbaking. Try to avoid this.As soon as you notice color appearing on the top of the cake, try pressing it. When the top becomes firm, the cake is ready.
- Transfer the cake layers to a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and, if desired, sliced maraschino cherries. You can also caramelize a few pineapple slices for decoration on top.
Cream cheese frostingCombine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Beat for a few minutes on low speed. Once the sugar is incorporated, increase the mixer speed and beat until smooth, scraping the sides of the bowl frequently.
Use room-temperature icing for frosting the cake layers; store it covered in the refrigerator for other times. Re-whip the cold icing before using.
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