14.2.12

Hubby Wanted a Hummingbird -- Cake, That is.


The Remix and I don't usually celebrate Valentine's Day but this year, we decided we would. I asked him if he'd like a special treat since it's been a while since I've baked anything. I opened up my Pinterest account for him to peruse but he stopped before really having a chance to look. Not that I could blame him. What he chose is down-right drool-worthy. 


What did he pick? 


A Hummingbird Cake.





HUMMINGBIRD CAKE

Modified from Country Home magazine (2008)

Serves:  12 -16 servings (I made 12 cupcakes and 2 6" round cakes)

·         Prep/assembly time: 45 minutes
·         Baking time:  25-30 minutes
·         Cooling time: 15 minutes

Cake Ingredients
·         3 cups flour (gluten free or regular)
·         2 teaspoons ground cinnamon
·         1 teaspoon baking soda
·         1 teaspoon salt
·         1 cup granulated sugar
·         1 cup packed light brown sugar
·         3 large eggs, room temperature
·         1 cup vegetable oil
·         2 teaspoons  vanilla extract
·         1 cup fresh pineapple, crushed (I used canned)
·         2 cups roasted bananas*, mashed (approximately 4 large or 6 medium-small bananas with peel left on)
·         1 cup chopped pecans
·         Parchment paper to line bottom of the cake pan


There are a lot of ingredients but what my baby wants, my baby gets, so off to the store I went.



Here's how you make it:


Preheat oven to 350. Put bananas on parchment lined baking sheet with the peels on. Bake for 12 minutes.


The skins will blacken. Let cool until they can be handled. 



Then mash them in a small mixing bowl and set aside. Keep the oven on.



In a sifter, over a mixing bowl, combine the flour, cinnamon, baking soda and salt.



In a larger bowl, combine the granulated and brown sugar. In retrospect, I should have chosen a bigger bowl. You'll see how this almost turns into a bowl-mergency. Trust me, use a big bowl. Stir to combine. 




Add the eggs and stir briskly by hand until smooth. 



Smooooooooooth. Like this. 



Whisk the oil and vanilla into the sugar/egg mixture.



Add the flour mixture all at once and hand stir until fully mixed. It gets tough. Use those pipes. Dig deep.



Get the crushed pineapple (and juice), banana and chopped pecans. Mix together gently with a spoon. Don't over mix. Seriously, don't do it.



You see now why I should have used a bigger bowl. I stirred very slowly so nothing flew out. 


Divide the batter equally into whatever proportions you choose to use. I, errr, forgot to take a picture of that. Don't forget to butter, flour and line your pans with parchment paper. This is a sticky cake.


Then bake for 25 - 30 minutes, depending on what size cakes you make.


Let them cool in their pans for at least 5 minutes before removing. 


I cheated and used store-bought cream cheese icing. Frankly, this cake was pretty labour intensive and I ran out of steam. Kudos to you if you decide to make it from scratch. Because this was a Hummingbird Cake of Love, I decorated it with cinnamon hearts and silver nonpareils.



Serve it up with a little chocolate ice cream and your lover/partner/crush will love you for life.*


*results not guaranteed but highly likely



Happy Valentine's Day!



2 comments:

Crystal said...

That looks nommie! I want a slice!

Danielle said...

This looks amazing! I'm a new follower :)