Mary Berry Hummingbird Cake
Discover the allure of Mary Berry's Hummingbird Cake, a tantalizing recipe that brings a burst of tropical flavors and textures to your dessert table. This cake is celebrated for its moistness, derived from a combination of mashed bananas and crushed pineapple, enveloped in a rich, silky cream cheese frosting. Perfect for gatherings, it promises a delight with every bite.
Ingredients for the Hummingbird Cake:
- All-purpose flour, baking soda, ground cinnamon, and allspice for the dry base.
- Ripe bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract for a rich, flavorful batter.
- Pecans add a crunchy texture.
- Cream cheese, butter, confectioners’ sugar, and vanilla extract for the frosting.
Preparation Instructions:
- Begin with toasting pecans and preparing your cake pans.
- Mix dry ingredients in one bowl and wet ingredients in another, then combine.
- Bake in preheated oven until a toothpick comes out clean.
- Allow to cool before applying the cream cheese frosting.
Storage and Reheating: This cake can be stored in the refrigerator for up to 5 days. For longer storage, it can be frozen and thawed in the refrigerator before serving.
Nutritional Information: A slice of Hummingbird Cake is rich in flavors as well as calories, with sugar, fats, and carbs from its decadent ingredients. For detailed nutritional breakdown, consider the quantities of each component.
FAQ about the Hummingbird Cake:
- Can I use frozen bananas? Yes, ensure to drain excess liquid before use.
- Is it possible to omit pecans due to allergies? Yes, pecans can be omitted or replaced with sweetened shredded coconut.
This recipe is a testament to the joy of baking and sharing, offering a sweet, satisfying conclusion to any meal. For the original recipe, credit goes to Sally's Baking Addiction.