Cooking

Restaurant Style Hummingbird Cake

Before moving to Florida I had never known the joy of devouring a slice of Hummingbird Cake.

food, restaurant style hummingbird cake

Hummingbird Cake

This moist delicious cake is a thing of beauty and if you’re going to make it, you might as well go for the gusto and make a Restaurant Style version of this ah-mazing Cake. You’ll find lots of recipes out there, but trust me, this is the best!

food, restaurant style hummingbird cake

Hummingbird Cake

Why is it called a Hummingbird Cake?

According to the Jamaican Tourism Board, it was originally called the “Doctor Bird Cake”, which is a nickname for a Jamaican variety of hummingbirds called the Red-billed Streamertail.

The story is that the cake was named after the bird because it was sweet enough to attract hummingbirds. It made its way to the US in the late seventies and Southern bakers embraced this delicious cake with a passion.

How to Make a Hummingbird Cake

food, restaurant style hummingbird cake

Ingredients to make Hummingbird Cake

Visit askchefdennis.com for the complete printable recipe with amounts for each ingredient and Chef Tips for my Hummingbird Cake.

Hummingbird Cake

  • all-purpose flour
  • granulated sugar
  • brown sugar
  • baking soda
  • cinnamon
  • salt
  • bananas
  • fresh pineapple 
  • vanilla
  • vegetable oil
  • eggs 
  • pecans 

Cream Cheese Frosting

  • cream cheese 
  • butter 
  • powdered sugar
  • vanilla
  • pecan halves for decorating the top of the cake 

Instructions

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Cake

  • Preheat the oven to 350°F. Make sure you position racks in the center and bottom third of the oven.
  • Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.
  • Sift the flour, baking soda, cinnamon, and salt into a bowl. Set aside until needed.
  • Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.
  • **You can also use a potato masher to crush the pineapple.
  • In another bowl, combine the granulated and brown sugar, and mix until fully combined.
  • Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.
  • Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.
  • Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture is fully combined. Do Not Overmix!
  • Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.
  • Divide the batter evenly between 3 prepared pans.
  • *Tap the pans on the counter to release any air bubbles in the batter.
  • Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of the cakes springs back when pressed.
  • Transfer the cakes to wire racks and cool for 10 minutes. After cooling invert the cakes onto the racks (remove the parchment paper) and turn the cakes right side up and allow them to cool completely before frosting.

Cream Cheese Frosting

  • Using an electric mixer at high speed, beat the cream cheese and butter in a large bowl until combined.
  • With the mixer on low speed gradually mix in the confectioner’s sugar. Add the vanilla and whip until creamy.

Assembly

  • Place the first layer of cake upside down on a cake stand or serving plate. Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.
  • Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.
  • Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer.
  • Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.
  • Refrigerate the cake for at least one hour before serving. The cake will be best if allowed to chill overnight.
  • *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.

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