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We wavered about the coconut and extra pineapple, not knowing if they were traditional; but when a casual Twitter survey came up almost evenly divided between those who think coconut is necessary and those who think it's a sad mistake, we decided to go ahead and offer them as an option.
We also don't usually call for a particular brand of canned fruit, but the cake was markedly better with Dole pineapple. To make the cake: Beat the eggs, oil, sugar, and vanilla in a large mixing bowl until foamy, about 2 minutes at medium-high speed. Bake the cakes for 32 to 38 minutes, until they're golden brown, and a cake tester inserted into the center of one comes out clean. Remove the cakes from the oven, run a thin spatula around the edges of the pans, cool for 15 minutes, then turn out onto a cooling rack. To make the frosting: Combine the butter, cream cheese, and salt in a medium-sized bowl, and beat together until light and fluffy. Beat in the pineapple juice a little at a time, until the frosting is the correct consistency for spreading.
I had never heard of hummingbird cake until I came across this recipe and decided to try it.


If you choose to use the dried pineapple, soaking it in the rum or pineapple juice will help rehydrate the fruit and make it more moist. Einfach einePause im schnellebigen Alltag machenohne der Zeit Beachtung zu schenkenist ein Erlebnis, das ich gerne teile. Whatever its origins, this lovely dessert has been a staple at least since the '70s, when a recipe for it was printed in an edition of Southern Living Magazine.
We have confidence that our bakers, traditional and less traditional, will be pleased with whichever version of the cake they make. Sprinkle the chopped pecans on a baking sheet, and toast for about 5 to 7 minutes, until lightly browned.
Use only a teaspoon or so if you're not using the xanthan gum; up to 2 tablespoons, if you are. Adding the dried fruit along with the fresh pineapple will really load your cake with tropical flavor--you can choose one or use both together!
We've changed it to use self-rising flour, and (optional) rum-soaked pineapple pieces and coconut flakes.


I think using it would have added some oomph to this, but as I was reading the recipe, I wondered if I was supposed to use both kinds of pineapple or choose one? We actually weighed the finished cake- it was 7 pounds, but it was 7 pounds of awesomeness!
We hope you give this recipe another try making these changes and love the results even more. The recipe I found in the catalogue didn't include the dried pineapple or rum, so it was omitted. My husband never throws my baking away but we both had a few bites and threw the cake away.I'm sorry this recipe did not meet your expectations, but do appreciate your feedback.
I also frosted the whole cake (3 layers) in the frosting & omitted the pecans on top & wrote on it with a gel writer.



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