Hummingbird Cake recipe
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Why I Love This Recipe
A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!
Ingredients You'll Need
3 cup All purpose flour
3 large Egg well beaten
1 cup oil
2 cup Sugar
3 medium Bananas chopped
1 teaspoon Cinnamon ground
1 cup Walnuts or pecans, finely chopped
1 teaspoon Baking soda
1/2 teaspoon Vanilla
1/2 teaspoon Salt
1 can (8 oz) Pineapple crushed, with juice 1 tablespoon Butter or margarine, melted
1 cup Powdered sugar sifted
Preheat oven to 325F / 160C / Gas Mark3.
Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.