rock’s post: hummingbird cake

We were watching Jamie’s Comfort Food show one day and his main topic was the Hummingbird cake.  At the precise moment, the cake was haunting my mind…  I needed to bake it.   This cake is a mix of many layer of delicious flavours; fruits, cream cheese and pecans.  It is soft but has crunchy on top…  Do I have your attention now?

for the cake:  4 ripe bananas  /  about 2 cups of pineapple / 1 cup regular olive oil  /  3 cups berry (super fine) sugar  /   ~ 2 oz (60 grams) pecan pieces  /  2 1/4 all-purpose flour  /  2 tbsp of baking powder /  1tsp ground cinnamon  /  1 tsp vanilla  / 2 large eggs

for the frosting:  2/3 cup butter (at room temperature)  /  200 grams of cream cheese  /  3 cups icing sugar  / 2 limes

for the pecan brittle topping: ~ 2 oz (60 grams) pecan pieces  /  1/2 cup berry sugar

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Pre heat the oven to 350F.  Mix the flour, baking powder, cinnamon, sugar and a good pitch of salt into a mixing bowl.  (don’t forget the sugar…  I did that at first)  In a bigger mixing bowl, mash the bananas.  Then add finely chopped pineapple pieces, oil, eggs and the vanilla extract. Combine the dry mic into the wet until smooth.  Finely chop the pecans and add it to the batter.  Grease two 9inch spingform cake pans.  We have just one, so we did it in 2 phases…  Divide the batter between the two cake pans.  Bake for 35 to 40 minutes or until risen, golden and  the sponge spring back when  touched in the centre.

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SO now you have 40 minutes to mix the frosting.  Put the icing sugar into the bowl of an electric mixer and add the butter.  Before turn it on, cover it with a kitchen towel, if don’t, you will have a icing sugar fog into your kitchen…  Beat the sugar/butter until creamy.  Add the cream cheese, finely grate the zest of one lime and a good part of its juice.  Beat until smooth.  Don’t over mix it.   Keep the very sweet mix into the fridge until you are ready to assemble the cake.

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At that moment, we were finish to bake the first half of the cake.   When the second half was in the oven, I had 40 minutes to do the brittle!  In a frying pan, set the sugar in the middle with 1/4 cup of water.  Set the heat to medium.  Shake flat but it is important to not stir.  Swirl the pan occasionally until dissolved.  Wait until the sugar turn golden.  Then add the pecans and a pinch of salt.  Make sure the pecans are well coat and nicely golden.  Poor over a sheet of parchment paper.  It is very hot, let it cool down.  You can try the pecans, it is very nice. Once cool, smash up to a dust.

Now you have all he pieces to assemble the cake.

Set the first cake on a cake stand and spread half the icing.  Set the second cake and spread the remaining icing.  Grate the zest of the remaining lime over the cake.  Sprinkle the pecans dust over…



This cake is  amazing, so much flavours.  But don’t be surprise, it is a very RICH cake.  If I was planning an hunger strike, this cake will be part of my last meal; I will be able to make my hunger strike last for awhile…

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