Heavenly Baked By Elvie

VANILLA CAKE INGREDIENTS :

1  Cup unsalted butter (room temperature)
2  Cups granulated white sugar
3  Cups sifted all purpose flour
4  Large eggs (room temperature)
1  Tablespoon baking powder
1/2  Teaspoon salt
2  Teaspoons vanilla extract
1  Cup milk (room temperature)

CONFECTIONERS' FROSTING :

4  Cups sifted confectioners' sugar
1  Cup unsalted butter (room temperature)
1  Teaspoon vanilla extract
2 - 4 Tablespoon milk or light cream
Food color gel paste (if needed)

DIRECTIONS

      Vanilla Cake :

1.   Preheat oven to 350 degrees fahrenheit  (180 degrees C)
2.   In a bowl, combine the sifted flour, baking powder and salt
3.   Beat the butter until soft and creamy using an electric mixer (use the paddle).  You may use a hand mixer if you do not have the electric mixer
4.   Add the sugar gradually until fluffy
5.   Add the eggs one at a time and beat well
6.   Add vanilla extract
7.   Add the sifted flour and milk alternately  (make sure the mixer is on low speed when doing this) and beat until combined
8.   Divide the batter between the two pans  (use 9 inches x 2 inches round pan).  Apply vegetable shortening first on the pans before placing the batter. 
9.   Bake for 27 to 35 minutes or until tooth pick inserted into the center of the cake comes out clean
10. Place the cakes on a wire rack until completely cool before frosting

      Frosting :

1.   Beat the butter until smooth and creamy using an electric mixer or hand mixer
2.   Add the vanilla extract
3.   Gradually beat in the confectioners' sugar with the mixer on low speed
4.   Add two (2) tablespoons of milk and beat until combined
5.   With the mixer on high speed, beat the frosting until light and fluffy.  Make sure you get the right spreading consistency.

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http://flowersblooms-elvierose.blogspot.com

http://flowersblooms-elvierose.blogspot.com

I tried making the Hummingbird Cake.  The original recipe calls for using a southern ingredient, pecan but I decided to use almond which is easily available in the market. Hummingbird cake is a moist sugary rich, spice cake made with pineapples, banana, cinnamon and pecans and is topped with cream cheese frosting.  It is a classic southern cake and the recipe appeared in the February 1978 issue of Southern Living Magazine submitted by Mrs. L. H. Wiggins of Greensboro North Carolina.  The moistness and tenderness of the cake comes from using oil instead of butter.

Hummingbird loves flower nectar (Photo from notneurotic.com)

It is an easy to make cake and there is no need for a mixer. It is called Hummingbird Cake most likely because it is a sweet cake and the hummingbirds are attracted to the sweet nectar which they love to eat.

Hummingbird  Cake Ingredients:

3 cups (390 grams) all-purpose flour

2 cups (400 grams) granulated white sugar  (you can cut on the sugar if you do not want it so sweet)

1 teaspoon (6 grams) baking soda

1 teaspoon (6 grams) ground cinnamon

1/2 teaspoon salt

3 large eggs

3/4 cup (180 ml) canola oil (you can use vegetable or corn oil)

1 1/2 teaspoons pure vanilla extract

1 cup (100 grams) almonds  (originally pecans,  you can also use walnuts)

2 cups (400 grams) mashed riped bananas 

1 - 8 ounce (227 grams) can crushed pineapple, do not drain

Almond Cream Cheese Frosting :

8 ounces (227 grams) cream cheese, room temperature

4 cups (450 grams) confectioners sugar, sifted

1/4 cup (55 grams) butter, room temperature

1 teaspoon (6 grams) pure vanilla extract

1/2 cup (50 grams) finely chopped almonds

DIRECTIONS

Hummingbird Cake :

1.  Preheat the oven to 350 degrees F (180 degrees C).  Grease the non stick two 9 x 2 inch (23 x 5 cm) round cake pans and place parchment paper at the bottom of the pans.

2.  Place the almonds on a baking sheet and bake for about 8 -10 minutes until lightly browned.  Cool it down and chop the almonds finely.

3.  In a large bowl, mix together the flour, baking soda, salt, ground cinnamon and sugar.  Then add the chopped almonds.

4. In another large bowl,  mix together the eggs, oil, vanilla extract, mashed bananas and crushed pineapple. 

5.  Add the wet ingredients to the flour mixture and stir until completely combined.

6.  Divide the batter evenly between two pans and baked for about 25 to 30 minutes or until a toothpick inserted in the center of the cake comes out clean.

7.  Removed the cakes from the oven and let cool on a wire rack. 

8. After about 10-15 minutes invert the cakes onto the wire rack and remove the pans and parchment paper. Flip the cakes right side up and cool completely before frosting.

Frosting :

1. Beat the butter and cream cheese on medium speed until very smooth in the bowl of your electric mixer or with a hand mixer.

2.  Add the sifted powdered sugar gradually and beat until fully combined and smooth and fluffy.

3.  Beat in the vanilla extract and then add the finely chopped almonds.

Place one cake on a platter and spread some of the frosting.  Carefully place the other cake on top and spread the remaining frosting all over the layered cake.  Garnish with almonds on top.