• Andrew BeauChamp

Hummingbird Bundt Cake


It has been quite some time since the last time I have baked one of these cakes. I will be baking a number of them for an event in a few weeks and it took me some time to find my recipes, well actually my Grandmothers recipe. Usually, this is a cake but she adapted the recipe to a bundt cake since it was easier to make.


Ingredients


Cake

3 cups of all-purpose unbleached flour

2 cups of raw sugar

1 3/4 cups of banana, mashed

1 cup of pecans, chopped

1 can (8oz) of crushed pineapple

3/4 cup of canola oil

3 eggs

1 1/2 teaspoons vanilla extract

1 teaspoon of baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt


Glaze

2 cups powdered sugar

4 oz of cream cheese, room temp and cubed

1/2 cup pecans, chopped

1 to 2 tablespoons of half & half

1 teaspoon of vanilla extract


Directions


Preheat oven to 350 degrees


Prepare a baking sheet with parchment paper, layer pecans on paper and bake for about 8 minutes - remember to keep the cup of pecans separate from the 1/2 cup


Grease and flour a 14 cup bundt pan and set aside.


Place all dry ingredients into a mixing bowl, turn on the mixer, add eggs, followed by the bananas, pineapple (entire can), and oil. Once the dry ingredients are just about most remove from the mixer.


Sprinkle 1 cup of the toasted pecans into the prepared bundt pan and spoon batter over the pecans.


Bake for about an hour or until a toothpick comes out clean. Sometimes this cake will bake for an hour and 15 minutes, depends on over.


Place on a wire rack to cool for 15 minutes, then remove cake from pan and let cool for an additional hour.


While the cake is cooling make the glaze. Place cream cheese, sugar, vanilla, and 1 tablespoon of half and half into a food processor and "blend" until smooth - slowly add the remaining half and half if too thick.


Pour over the cake and top with the remaining pecans.






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