RECIPE 34: Hummingbird Cake

 

                      -= Exported from BigOven =-

                           Hummingbird Cake

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!

Recipe By:
Serving Size: 14
Cuisine: American
Main Ingredient: Grains
Categories: Summer, Spring, Picnics, Fourth of July, Easter, Bake, Desserts, Brunch

-= Ingredients =-
3 cup All purpose flour
2 cup Sugar
1 teaspoon Cinnamon ; ground
1 teaspoon Baking soda
1/2 teaspoon Salt
1 can (8 oz) Pineapple ; crushed, with juice
1 cup Oil
3 large Egg ; well beaten
3 medium Bananas ; chopped
1 cup Walnuts ; or pecans, finely chopped
1/2 teaspoon Vanilla
~~ GLAZE ~~
1 tablespoon Butter ; melted
1 cup Powdered sugar ; sifted

-= Instructions =-
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.

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.
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