Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
- Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
- Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
- Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
- Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
- Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
- Photograh by Stephanie Foley
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Mgar Kta
[email protected]This cake was a hit at my party! Everyone loved it.
Peter Greenwood
[email protected]This cake was delicious! The pineapple and bananas gave it a unique and tropical flavor. I will definitely be making this again.
Moh 911
[email protected]I've never made hummingbird cake before, but this recipe was easy to follow and the cake turned out great! I'll definitely be making it again.
Shahroz Shamus
[email protected]This cake was a bit too dense for my taste. I prefer a lighter, fluffier cake.
Anum Zahra
[email protected]I'm not a big fan of hummingbird cake, but this recipe was really good. The cake was moist and flavorful, and the frosting was perfect.
Mumitu Jannat
[email protected]This cake is delicious! I love the combination of flavors. I will definitely be making this again.
haroon balouch
[email protected]The cake was a bit dry. I think I overbaked it. Next time I'll keep a closer eye on it.
Shahbaz And
[email protected]This cake was a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Princ Masum
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for hummingbird cake.
Brandy Harvey
[email protected]This cake was a hit at my party! Everyone loved it. It's definitely a keeper.
Madhav Bhandari
[email protected]Just made this cake and it turned out amazing! The flavors are incredible and the cake is so moist. I will definitely be making this again.
Franco marin
[email protected]This hummingbird cake is the perfect summer dessert! It's moist, flavorful, and has the perfect amount of sweetness. I love that it's made with pineapple and bananas, which give it a unique and tropical flavor. I also appreciate that the recipe is re