Hummingbird Cake - Revision history

Jennifer at 22:05, 23 May 2020

2020-05-23T22:05:34Z

← Older revision		Revision as of 22:05, 23 May 2020
Line 13:		Line 13:

	Cream Cheese Frosting:		Cream Cheese Frosting:
	*8 ounces cream cheese, softened		*16 ounces cream cheese, softened
	*1/2 cup butter, room temperature		*1 cup butter, room temperature
	*~~1 pound~~ confectioners' sugar		*2 pounds confectioners' sugar
	*~~1 teaspoon~~ vanilla extract		*2 teaspoons vanilla extract
	*1/2 to 1 cup chopped pecans		*1/2 to 1 cup chopped pecans

Line 24:		Line 24:
	Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.		Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

	For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill. Makes 27 cupcakes~~. The frosting recipe does not quite make enough for a full 2 dozen cupcakes when piped with a jumbo tip~~.		For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill. Makes 27 cupcakes.

Jennifer at 19:58, 19 March 2016

2016-03-19T19:58:38Z

← Older revision		Revision as of 19:58, 19 March 2016
Line 18:		Line 18:
	*1 teaspoon vanilla extract		*1 teaspoon vanilla extract
	*1/2 to 1 cup chopped pecans		*1/2 to 1 cup chopped pecans


	Cake:		Cake:
Line 23:		Line 24:
	Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.		Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

	For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill. Makes 27 cupcakes.		For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill. Makes 27 cupcakes. The frosting recipe does not quite make enough for a full 2 dozen cupcakes when piped with a jumbo tip.


	Cream Cheese Frosting:		Cream Cheese Frosting:

Jennifer at 18:07, 19 March 2016

2016-03-19T18:07:08Z

← Older revision		Revision as of 18:07, 19 March 2016
Line 23:		Line 23:
	Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.		Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

	For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill.		For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill. Makes 27 cupcakes.

	Cream Cheese Frosting:		Cream Cheese Frosting:

Jennifer at 16:31, 19 March 2016

2016-03-19T16:31:41Z

← Older revision		Revision as of 16:31, 19 March 2016
Line 23:		Line 23:
	Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.		Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

	For cupcakes - Bake in a metal muffin pan for 25 minutes.		For cupcakes - Bake in a metal muffin pan for 23 minutes being careful not to overfill.

	Cream Cheese Frosting:		Cream Cheese Frosting:

Jennifer at 16:09, 19 March 2016

2016-03-19T16:09:43Z

← Older revision		Revision as of 16:09, 19 March 2016
Line 10:		Line 10:
	*1 can (8oz) crushed pineapple, well drained		*1 can (8oz) crushed pineapple, well drained
	*1 cup chopped pecans		*1 cup chopped pecans
	*2 cups chopped firm ripe banana		*2 cups chopped firm ripe banana (about 3 large bananas)

	Cream Cheese Frosting:		Cream Cheese Frosting:
Line 22:		Line 22:

	Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.		Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

			For cupcakes - Bake in a metal muffin pan for 25 minutes.

	Cream Cheese Frosting:		Cream Cheese Frosting:

Jennifer at 23:44, 22 May 2008

2008-05-22T23:44:05Z

← Older revision		Revision as of 23:44, 22 May 2008
Line 27:		Line 27:
	Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.		Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
	Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.		Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.

			[[category:Desserts]]

Jennifer: New page: Cake 3 cups all-purpose flour 2 cups granulated sugar 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon ground cinnamon 3 eggs, beaten 1 1/4 cups vegetable oil 1 1/2 teaspoons v...

2008-03-31T03:10:35Z

New page: Cake *3 cups all-purpose flour *2 cups granulated sugar *1/2 teaspoon salt *2 teaspoons baking soda *1 teaspoon ground cinnamon *3 eggs, beaten *1 1/4 cups vegetable oil *1 1/2 teaspoons v...

New page

Cake
*3 cups all-purpose flour
*2 cups granulated sugar
*1/2 teaspoon salt
*2 teaspoons baking soda
*1 teaspoon ground cinnamon
*3 eggs, beaten
*1 1/4 cups vegetable oil
*1 1/2 teaspoons vanilla extract
*1 can (8oz) crushed pineapple, well drained
*1 cup chopped pecans
*2 cups chopped firm ripe banana

Cream Cheese Frosting:
*8 ounces cream cheese, softened
*1/2 cup butter, room temperature
*1 pound confectioners' sugar
*1 teaspoon vanilla extract
*1/2 to 1 cup chopped pecans

Cake:

Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.

Cream Cheese Frosting:

Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.