The Hummingbird cake is a spicy tasty cake, made with bananas and pineapple that originated in Jamaica. From the cinnamon mixture and allspice, to the crushed pineapple and banana puree, this cake has everything. And do not forget about the fried pecans and the cream of frozen cheese!
For more delicious cakes, nuts, try our classic carrot cake or our German chocolate cake!
Why our recipe
- A light version of the Hummingbird cake cake that feeds a lot.
- The battery with a single bowl cake keeps everything simple, with easy -to -follow steps.
- The crushed pineapple and banana puree keep this cake super wet.
We believe that the hut cake is so underestimated! Similar to the carrot cake, this less known cake is seasoned with cinnamon and allspice and made with crushed ananas and a banana puree instead of carrots – it is like a tropical version of the carrot cake! This cake is indeed the best treatment for those who want an ultra wet cake, with a subtle sweetness, which is not too rich or decadent.
Ingredient notes
- Flour for all purposes: Glind with flour for all ordinary purposes for the best results. We do not recommend using cake flour, because it makes this cake raw.
- Soda of baking and powder: You will need both. Make sure you check the expiry date to avoid a flat cake.
- Vegetable oil: Canola oil or olive oil are good alternatives. Glind with a neutral aroma oil.
- Pineapple crushed: Adds moisture and additional aroma to the cake. Drain -lightly before adding to the beaker.
- Banana puree:
- Cheese cream: Soaked and full of fat works best for this creamy frost.
- Vanilla extract: Improves the aroma. Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a peak.
- Powdered sugar: Add it in a half cup at a time. More powdered sugar makes a thicker freezing. How thick you do it is a personal preference problem.
Frost options
The Hummingbird cake mates well with a variety of frosts, although we like the thick and creamy texture of cream cheese. If you are not a fan, here are some delicious alternatives:
Freezing butter: For those who prefer a smooth and sweet silky option, butter freezing is ideal. It is versatile enough to be flavored or colored and offers a classic, elegant cake finish.
Ermina freezing: Also known as the freezing of boiled milk, Ermine freezing offers a lighter alternative, with a fluffy texture and a subtle sweetness.
Personalize the cake
Adding mix-in to your cake is a fantastic way to customize them to make this cake. Whether you are a fan of chocolate chips, nuts or dried fruits, here’s how to incorporate these delicious accessories:
Dried fruit: If you are a fan of dried fruits, we recommend a 1/2 cup of raisins or dried cherries. They offer sweet explosions and a chewed texture that improves the general experience.
Chocolate chips: For a sweet twist, mix 1/2 cup of semi-sweet chocolate chips or milk in the dough. They add melted kindness and chocolate, which mates wonderfully with spices.
Nuts: This recipe already has 1 cup of fried pecans (you trust me, you will want to fry them), but you could submit (or simply add) some nuts if you prefer them. Pecans are traditional for the hut cake, but you can play with this recipe entirely and you can use your favorite nuts.
The right pan
Choosing the right pan is essential to make sure your cake is perfect. For this cake with sheets, we use a jelly pan or half a baker, which measures 13 × 18 inches with a edge with edges. The use of a smaller or deeper pan can change the tort-frosting ratio, affecting both the taste and the texture.
Preparation of the pan
Prepare the pan through the light engraving with butter or non -stick cooking spray, then align the lower part with parchment paper, ensuring no overload. Early parchment paper sheets are particularly convenient for this step. While the parchment paper is not necessary, it helps to make sure that the cake does not stick and makes the service even easier.
Storage instructions
Store Debris in a sealing container at room temperature up to 5 days.
Freeze individual slices separated on a baking sheet. Once freely frozen, wrap tightly in plastic foil and store in a tightly sealed container. Leave the defrosting at room temperature.
