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Hummingbird Cake

Posted By elizabeth On October 4, 2009 @ 1:54 am In Shabbos Recipes | No Comments

hummingbirdcake

This is a show stopper and people ask me for the recipe everytime I serve it. For a short cut, dried Pineapple can be purchased in many grocery stores.


Cake:

3 cups flour
1 teaspoon baking soda
1 cup vegetable oil
2 cups sugar
2 cups (about 3 large) mashed ripe bananas
1 cup chopped walnuts/pecans
1 teaspoon ground cinnamon
½ teaspoon salt
2 teaspoons vanilla extract
3 large eggs
1 can (8 oz.) crushed pineapple (drained)
1 cup unsweetened coconut

Preparation
Preheat oven to 350° with rack in the center. Grease 2 (9” x 12”) round cake pans. Line the pan with parchment paper. Grease paper and dust the pan with flour, tapping out any excess.

In medium bowl, sift together flour, baking soda, cinnamon, and salt.
In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined. Add eggs one at a time. Beat at medium speed until mixture is pale yellow and fluffy (3 minutes). Mix together banana, pineapple, walnuts and coconut.

Add to egg mixture, stir until combined. Add flour, blend well. Divide the batter between pans. Bake rotating pans halfway through about 30-40 minutes.

Transfer pans to greased wire rack. Let cool 15 minutes. Invert onto wire racks. Turn back upside down. Cool completely. With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Spread top of layer with ¼” of frosting. Frost sides and top of cake. Decorate with pineapple flowers.

Cream Cheese Frosting
1 lb. cream cheese (room temperature) or tofutti cream cheese
3 teaspoons vanilla extract
1 cup (2 sticks) Fleischman’s margarine (cut into pieces, room temperature)
2 lbs. confectioners sugar (sifted)

In a bowl, with electric mixer, beat cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.

Dried Pineapple Flowers
2 large or 4 small pineapples
Preheat oven 225°. Line 2 baking sheets with parchment paper. Peel pineapples using a small melon baller, remove and discard eyes.
Slice pineapple very thinly, place slices on baking sheet. Cook till they look dried. At least 30 minutes on each side or put in warming drawer on high and forget about it all day till dry cool on wire rack and place on cake.


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