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Hummingbird Cake, Capt. Juel’s Hurricane Restaurant

Ingredients

4 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
6 eggs, lightly beaten
1 1/2 cups olive oil
2 teaspoons pure vanilla extract
1 1/2 cups walnuts
2 6-ounce bags frozen fresh coconut (thawed)
4-5 bananas, overripe
1 15-ounce can crushed pineapple, not drained

Frosting:
2 1/2 pounds cream cheese, room temperature
1 1/2 pounds butter, room temperature
2 cups walnuts, finely chopped
2 tablespoons pure vanilla
2 1/2 cups confectioners’ sugar
16 ounces heavy cream (amount may vary)

 

Directions

Grease and flour three 9-inch cake pans. Add all ingredients in a large bowl, one at a time, and stir well. Pour evenly into pans. Bake at 350 degrees for about 25 minutes, or until golden brown. When cooled, top with frosting.

Frosting:
Mix cream cheese and butter until smooth. Add nuts and vanilla. Slowly add the confectioners’ sugar. Mix in heavy cream until consistency is smooth enough to spread.

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Current Issue: June/July 2017

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