Doctor Bird Cake Recipes

Steps:

• Stir together in bowl, flour, cinnamon, salt, baking soda, and sugar.
• Make a well in center and add oil, vanilla, pineapple (including juice), and eggs.
• Stir to blend, do not beat.
• Add bananas and nuts, then stir mixture only.
• Pour into greased bundt pan.
• Bake at 350°F for 1 hour and 20 minutes.
• Cool before serving.
• You can dust cake lightly with powdered sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, mix together the flour, sugar, baking soda, cinnamon and salt. Make a well in the center and pour in the eggs, oil, bananas and pineapple. Mix well and pour into prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

Steps:

• Mix dry ingredients together. Add oil, pineapple, vanilla, and eggs to dry ingredients. Mix well (do not beat). Add bananas. Turn into bundt pan. Bake at 350 degrees for 1 hour 20 minutes, or til toothpick comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 10 inch tube pan.
• Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt.
• Make a well in the flour mixture.
• Add the mashed bananas, oil, vanilla, eggs and pineapple with juice.
• Fold in the nuts.
• Pour batter into prepared pan.
• Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool completely on wire rack.