Hummingbird Pound Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Steps:

• Heat oven to 325°F.
• Combine flour, baking soda and cinnamon. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add bananas, pineapple and dry pudding mix; beat 2 min. Gradually add flour mixture, mixing well after each addition. Stir in 3/4 cup nuts.
• Pour into greased and floured 12-inch fluted tube pan.
• Bake 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted near center comes out clean. Cool cake in pan 20 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Mix cream cheese and powdered sugar until blended. Spoon into piping bag fitted with large round tip; use to drizzle icing over cake. Sprinkle with remaining nuts.

Steps:

• Preheat the oven to 350°F with a rack in the center. Butter two 9 × 2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter the paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes. Add the eggs 1 at a time, incorporating each before adding the next. Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together the banana, pineapple, walnuts, and coconut. Add to the egg mixture; stir until well combined. Add the flour mixture; blend well.
• Divide the batter between the pans. Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer the pans to a greased wire rack. Let cool 15 minutes. Run a knife around the edges to loosen. Invert onto the rack; reinvert, top side up. Cool completely. Assemble the cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard the rounded top off one layer. Place the layer on a serving platter. Using an offset spatula, spread the top of the layer with 1/4 inch frosting. Top with the untrimmed layer. Frost the sides and top of the cake with the remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (The cake can be refrigerated up to 3 days.)
• In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, gradually add the butter, beating until incorporated.
• Reduce mixer speed to low. Gradually add the sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using.
• Preheat the oven to 225°F. Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.
• Peel the pineapples. Using a small melon baller, remove and discard the eyes. Slice the pineapple very thinly; place the slices on the baking sheets. Cook until the tops look dried, about 30 minutes. Flip the slices; cook until completely dried, 25 to 30 minutes more. Cool on a wire rack. Refrigerate in an airtight container up to 3 days.
• The thinner you cut the pineapple slices, the faster they will dry-and the brighter their yellow core will be. When the pineapple core dries, it resembles the center of a flower.

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
• Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
• Break eggs into large mixing bowl. Beat until thick and lemon-colored.
• Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
• Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
• Pour into greased and floured pan(s).
• Place pan(s) on center shelf of oven.
• Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
• Place pan(s) on wire rack for 10 minutes.
• Invert cake onto rack and allow to cool completely.
• For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
• Frost top of cake with cream cheese frosting.
• This freezes well.