A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings...it's easy, freezes well, serves many, and it doesn't actually contain any hummingbirds!
"I was really pleased with the TEXTURE of this cake, and the icing with rum added is just delicious. However, I agree with other reviews that the bananas really take over the flavor of this cake and you can't taste the pineapple at all. And I have banana bread recipes that are much more flavorful than this one (even if some of the moist texture is sacrificed).
Anyway, I would still make this one again!"
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|3 cupsAll purpose flour|
|1 teaspoonBaking soda|
|1 8-oz canPineapple; crushed, with juice|
|1 cupVegetable oil|
|3 largeEgg; well beaten|
|3 mediumBananas; chopped|
|1 cupWalnuts; or pecans, finely chopped|
|1 tablespoonButter; or margarine, melted|
|1 cupPowdered sugar; sifted|
Hummingbird Cake Preparation
Preheat oven to 325F / 160C / Gas Mark3.
Generously grease a 10" tube or a fluted tube pan.
To make the cake: In a large mixing bowl, stir together the flour, sugar, cinnamon, baking soda, and salt.
Next remove 2 Tablespoons of juice from the can of pinapple. Set this juice aside for the glaze
To the flour mixture, add the can of pinapple, the oil, eggs, banana, nuts, and vanilla. Stir until just blended. Do not beat.
Pour the batter into the prepared pan. Bake in the 325 degree oven for about 1 hour and 10 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan for 15 minutes. Invert the cake onto a wire rack and remove the pan from the cake. Cool completely.
To make the glaze: In a small bowl combine the melted butter or margarine with the powdered sugar. Add enough of the reserved pinapple juice to make a glaze of drizzling consistancy. Drizzle the glaze over the cooled cake. For a glaze with a whole new dimension, try substituting rum for the pinapple juice.
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