Wednesday, March 21, 2012

Hummingbird Bundt Cake

I was at the checkout awhile back, and I saw the latest issue of "Southern Living Magazine".  On the cover was a recipe for Hummingbird Bundt Cake.  It had been years since I had  Hummingbird cake.  Years ago, there was a bakery in Albuquerque  named "Panache. "  This bakery made the best Hummingbird cake I ever tasted.  It did not matter what kind of a get together my friends and I were having we always had to have Hummingbird cake.  Sadly, the bakery went out-of-business.
When reading over the recipe for the cake, the delicious flavors in the cake returned to my memory - bananas, pineapple, pecans, cream cheese frosting, just to name a few.  This cake was not a disappointment.  It was moist, flavorful, and as as individual so eloquently put it, "Makes you hum with delight with each bite."





Hummingbird Bundt Cake
From Southern Living Magazine

Ingredients for Cake Batter

1-1/2 cups chopped pecans
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, lightly beaten
1-3/4 cups mashed ripe bananas (about 4 large)
1 (8 ounce) can crushed pineapple (do not drain)
3/4 cup canola oil
1-1/2 teaspoons vanilla extract

Ingredients for Glaze

4 ounces cream cheese, cubed and softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Directions:

Prepare Cake Batter:
1. Preheat oven to 350 degrees (F).  Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened.  Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan.  Spoon batter over pecans.
3. Bake at 350 degrees (F)  for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. Prepare Glaze: Process cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a food processor until well blended.  Add remaining 1 tablespoon milk, 1 teaspoon at a time, processing until smooth.  Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.

Makes 10-12 servings




Ready To Eat

HMMM Good

7 comments:

  1. Such a beautiful cake…I really love the flavors going on in this! Nicely done!

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  2. I always like baking hummingbird cakes for its tropical flavours. This bundt version is beautiful. Thanks Geri for this wonderful post. Will bookmark this for my future bake :D

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  3. I have always like hummingbird cake, and that's also because of the name. I love the fact that it has bananas and nuts in a cake. Classic flavours!! Thanks for stopping by too.. Appreciate it to bits..xoxo

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  4. I love hummingbird cake, but this is the first I have seen it as a bundt cake. It does look fabulous and I do prefer bundt cakes over the others. Thanks for sharing this one-saving for my files. Have a great day Geri!

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  5. I made one of these years ago for a cookout...and everyone loved it! A Bundt version is so much easier...love this recipe, Geri!

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