Walnut Hummingbird Cake Recipes

Steps:

• 1. Preheat oven to 300 degrees. Spread 1 1/2 cups coarsely chopped walnuts on baking sheet. Bake for 8 minutes, stirring occasionally. Remove from oven and set aside.
• 2. Heat oven on 325 degrees. Spray a 15"x10"x1" cake pan with baking spray with flour. In large mixing, bowl, combine all ingredients except the walnuts With an electric mixer, beat on low speed 30 seconds. Scrape the bowl and on medium speed, beat another 1 1/2 minutes. Stir in 3/4 cup walnuts. Spread batter in pan. Bake for 24 minutes or until toothpick inserted in center comes out clean. Cool cake completely.
• 3. Beat cream cheese and butter until fluffy. Gradually, beat in the powdered sugar one cup at a time. Add vanilla and almond extracts and 2 Mini Moos or 1 tablespoon heavy cream. If mixture is too thick, add more cream to reach desired consistency. Spread frosting on cake. Sprinkle top with toasted walnuts. Store cake in refrigerator.

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:

• Preheat the oven to 350°F Butter and flour three 9-inch round cake pans. Cover the bottom of each pan with a round of parchment paper or waxed paper, cut to fit, pressing the paper snugly over the bottom of the pan.
• Combine the flour, cinnamon, baking soda and salt, then sift them together into a bowl or on to a large sheet of waxed paper; set aside.
• Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs, and stir vigorously until smoothly blended with the sugar. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana, and walnuts, and stir just until blended.
• Divide the batter among the three prepared cake pans, spreading it evenly. After filling the pans, give each one a bang on the countertop, to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cakes spring back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean.
• Cool in the pans for 5 minutes, and then turn the layers out onto cooling racks to cool completely before frosting. If the parchment or waxed paper has clung to the layers, peel it off.
• To make the frosting, you will need an electric mixer, preferably a freestanding one, although a powerful hand-held mixer will work. Cut the butter into 2-inch pieces and put in a large bowl of the mixer. Start slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces also, add to the butter, and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners' sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes, until the frosting becomes light and fluffy. By hand, fold in the walnuts.
• To assemble the cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup of frosting. Top with a second layer, bottom side down, and spread with an equal amount of frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.

Steps:

• Preheat the over to 350°F. Butter and flour three 9-inch round cake pans. Cover the bottom of pans with a round of parchment or waxed paper. Combine the flour, cinnamon, baking soda and salt and sift together; set aside. Put the granulated sugar and brown sugar in a large mixing bowl, add the eggs and stir vigorously until smoothly blended. When the eggs and sugars are blended, whisk in the oil and vanilla. Add the flour mixture all at once and stir just until moistened and the ingredients are evenly combined. Do not beat. Add the pineapple, banana and walnuts, and stir just until blended. Divide the batter among the three cake pans; bang each pan on the countertop to dislodge any air bubbles in the batter. Bake for 25-30 minutes, or until the cake springs back when pressed gently with your finger and a toothpick or cake tester inserted in the center of a layer comes out clean. Cool in the pans for 5 minutes and then turn the layers out onto cooling racks to cool completely before frosting. For the frosting an electric mixer is needed. Cut the butter into 2-inch pieces and put in a large bowl. Start the mixer slowly, gradually increasing the speed, and beat the chilled butter on medium speed until it becomes malleable, yet still cool, about 3 or 4 minutes. Cut the cream cheese into 2-inch pieces, add to the butter and continue to mix until smooth and thoroughly blended. Add the vanilla, then slowly add the confectioners' sugar and mix until blended. Increase speed slightly and continue mixing for 2-3 minutes until the frosting becomes light and fluffy. By hand, fold in the walnuts. To assemble cake, place one of the layers, bottom side up, on a plate. Spread with about 2/3 cup frosting. Top with a second layer, bottom side down, and spread with 2/3 cup frosting. Set the third layer, top side up, over the others. Frost the top and sides of the cake with the remaining frosting. Store the frosted cake at a cool but not refrigerated area until serving.

Steps:

• Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
• Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
• Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
• Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

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.