Sunday, June 19, 2011

Hummingbird Cake

Another quick update. Aku bangun lambat! Nak kena masak nasik minyak and I have to go out at 10.30am sebab janji dengan my SIL to jumpa kat Bumbba Gump at 11am. Argh!! I'm pressed for time. Menyesal tido lambat last nite.

The idea for the the dried pineapple came from here, which according to the blog owner came from Martha Stewart, here.

Ju cakap, the cake is delicious, but the frosting should letak pecans as suggested in JoyofBaking or letak dessicated coconut as suggested by the Angellove here. I love mine plain macam kat sini! :D

Hummingbird Cake Recipe adapted from JoyofBaking.

1 cup pecans, toasted and finely chopped
3 cups all-purpose flour
1 1/2 cups granulated white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, lightly beaten
3/4 cup safflower, corn, or canola oil
1 1/2 teaspoons pure vanilla extract
227gm of can crushed pineapple, do not drain (I used fresh pineapple)
2 cups mashed ripe bananas (3-4 medium sized bananas)

Cream Cheese Frosting:
1/2 cup unsalted butter, room temperature
125gm of cream cheese, room temperature
125gm of mascarpone cheese, room temperature
1 cup of confectioners (powdered or icing) sugar, sifted
1 teaspoon (4 grams) pure vanilla extract

Hummingbird Cake: Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) round cake pans and line the bottoms of the pans with a circle of parchment paper. 
Place the pecans on a baking sheet and bake in the oven for about 8 minutes or until lightly browned and fragrant. Let cool and then chop finely.
In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon.
In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.  
Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

Frosting: In the bowl of your electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extrac.

To assemble: Place one cake, top side down, onto your serving platter. Spread with about a third of the frosting. Gently place the other cake layer, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top and sides of the cake. Can garnish with pecan halves. Refrigerate the cake for about one hour so the frosting has time to set.


  1. mcm very details pulak cake ni. kalau letak dessicated coconut gerenti i tak makan. tp letak frosting mcm you buat tu mcm best. Anyway, i thot ada lunch kt rmh u ari ni?

  2. Sizuka...
    i pun dah penah buat this HummingBird Cake last year sempena anniversary I....siap bawa ke Chakri Palace lagi sebab celebrate kat sana....I guna resepi from !!!!

  3. rina,

    yup. lunch kat rumah i, sham yg layan coz i keluar. hehe.. tapikan, ni i dah balik rumah, and guests tak sampai lagi. nampaknya i jugak kena layan.

    i love the cake as it is, without dessicated coconut and nuts. to me, the cake dah nutty enuff :)

  4. 3E,

    ok ... lepas ni i nak try nye recipe pulak. nanti boleh compare. i love this cake and definitely will be making it again :D

  5. I baru nak buat kek ni sizuka..sbb I suka ng idea bunga nenas tuh hehe perhaps i turn this cake into cupcakes..:)

  6. RC,

    I was thinking the same too. Next time i buat this cake, i wanna bake it into cupcakes and each cuppies will have their own pineapple flower. u buat dulu ye. tak sabar i nak tgk :D

  7. wow..must be sedap sangat nih.. sayang sekali tak ada picture kala di cut.. I want to see how's inside it.. congratulation for making such a lovely cake ^,^

  8. Citra,

    I love the cake. If i dont have to count calories, I'll be eating this for breakfast, lunch and dinner.

    Thank you for the compliment. Compared to you, I'm just an amateurish baker. Btw, I'll upload the sliced cake photos tomorrow for you :D

  9. i tried to comment tp asikla sangkut.. asik suruh sign in jek. last2 give up. hr ni try kat opis.. tp dah lupa nk komen apa! hahaha.. nway kak.. tq so much for the kek yg setappp ini!

  10. Ju,

    hehe.. sama2. i risau nak buat kek tu sebab i cant stop eating it. mula2 rasa mcm, erm.. ok.. pastu masuk second spoon, erm.. there's something different about this cake. then without realising it, cake dah habis. argh! stress!! i ate too much calorie during the weekend