![]() ![]() With serrated knife, trim and discard rounded top off one layer.(Assemble cake or freeze for another day) Ingredients 3 cups All-Purpose Flour 2 cups Sugar 1 tsp Baking Soda 1 tsp Cinnamon 1 cup pecans, optional 1 tsp Salt 1 1/2 cups Oil (refined coconut or. Transfer pans to wire rack and let cool 10-15 min.Bake until golden brown and cake tests done, 30 - 40 minutes.Add bananas, pineapple, coconut and nuts, stirring until combined.Using butter, lightly grease 2 x 8' round baking pans. Add 1 cup of toasted pecans and the desiccated coconut and mix using a spoon. Using a hand mixer, mix together until well blended (at least 2 minutes). Beat until mixture is pale yellow and fluffy. Place all the ingredients (except the toasted pecans and coconut) into a bowl. Make a well in the dry ingredients and add the wet ingredients to the center of the well. Add in the wet ingredients to the dry ingredients, including the pecans, pineapple, and bananas. In a large bowl combine all of the dry ingredients. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla. Preheat the oven to 350 and prep a 9-inch round cake pan with grease. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a small mixing bowl, stir together finely chopped pineapple with 1/4 cup all-purpose flour, set aside. Butter parchment paper and lightly dust pans with flour, shake out excess. In a large bowl, beat eggs, sugar and vanilla well, stir in oil until combined. Grease three (9-inch) cake pans with nonstick baking spray. Spray three 9-inch baking pans with nonstick baking spray. Butter two 9-inch round cake pans (at least 2-inch tall) and line bottoms with a round of parchment paper.In med bowl, mix flour, baking soda, cinnamon and salt.Grease paper (if using wax paper) and sides of pan, then dust with flour, tapping out any excess. Line the bottom with parchment or wax paper. (rack mid level) Grease two 9 x 2 inch round cake pans. Gradually add sugar, beating until right consistency for spreading. Cake 3 cups all-purpose flour 1.5 cups Swerve Granular 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 large eggs, beaten 1 1/2 cups. 1 cup chopped walnuts or pecans, optionalīeat butter and cream cheese until creamy. #HUMMINGBIRD CAKE RECIPE PLUS#1 can (8 oz) crushed pineapple, drained 250 ml olive oil, plus extra for greasing 350 g self-raising flour 1 level teaspoon ground cinnamon 350 g golden caster sugar 4 medium very ripe bananas 1.¾ cup vegetable oil +1/4 cup pineapple juice.Danielle, whom I admire for her creativity and ability to make things beautiful, gives credit to Martha Stewart. I got the recipe from Danielle, a dear friend of my daughter, who made it for her little girl’s birthday. When I saw a picture of this cake, I had to try it and if you have any reason to make a cake for a special occasion in the near future, this is easier than it looks. ![]()
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