Mini Hummingbird Cakes

cute and nummy

Hummingbird Cake. Don’t write it off until you’ve tried it. The first time I heard about hummingbird cake, I was very much in opposition of it. Bananas, pineapple and crushed pecans? Why would anyone put those ingredients in cake… all at once? It wasn’t until a couple weeks ago I over heard some friends talking about its scrumdiddlyumptiousness, that I became curious and concluded that trying it was the only way to be sure it is all that they say it is.

Sit back, pull out your recipe book and start scribbling the awesome that is hummingbird cake.  

HEAR YE, HEAR YE!: This recipe calls for self-rising flour. Don’t do like me and use regular all purpose flour, only to realise the dim-witted mistake you made 5 minutes after putting your batter into the oven.

After an effortless search, I found a recipe to make your own self-rising flour here. Then my cakes were perfection.

What you need:

For the cake

Butter & flour for greasing & flouring ramekins

1 ½ c. self-rising flour

1 c. granulated sugar

¼ & 1/8 c. vegetable oil

¼ c. finely chopped pecans

1 very large ripe banana, mashed

4-ounces crushed pineapple, with juice

½ tsp pure vanilla extract

½ tsp group cinnamon

2 large eggs, beaten

For the frosting

¼ c. shortening

¼ c. (half stick) unsalted butter @ room temperature

4 oz. cream cheese @ room temperature

½ tbls white vanilla extract

4 c. powder sugar

¼ tsp salt

Method

  1. Preheat oven to 325 degrees. Grease and flour eight-5oz. ramekin, tapping out excess flour; set aside.
  2. In a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon and eggs.
  3. Divide batter evenly between prepared ramekins. Bake for 28 – 30 minutes.
  4. After removal from oven, let cool in ramekins for 15 minutes then transfer to a wire rack to cool completely.
  5. While cakes are cooling, prepare frosting. Cream together shortening, butter and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt and slowly add to shortening, butter and cream cheese mixture. Make sure all sugar is incorporated.
  6. Using a serrated knife, trim tops of cakes to make level. Spread frosting on top of first mini cake, and then place your second mini cake on top of first. Spread frosting on both cakes and set aside. Repeat for remaining 6 cakes until you have 4 mini cakes with two layers, fully frosted. Optional: Sprinkle tops with crushed pecans. Refrigerate until ready to serve.

 Bon Appétit.

            Makes 8 mini Hummingbird Cakes. Cake recipe adapted from Martha Stewart

I used some flowers from my V-day arrangement to decorate the cakes. I figured the decor should represent some aspect of a hummingbird and flowers did the trick! Aren’t they cute? And the cakes taste just as good as they look too! If you’re concerned about what type of flowers to use these links here & here helped me. 

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