Tiffany Haney
Hummingbird cake is a Southern classic that originated in Jamaica in the 1970s. The cake is known for its tropical flavours of pineapple, banana, and spices, and is usually made in layers with cream cheese frosting. Given the complexity of the traditional recipe, some people opt to make a simplified version in a Bundt pan. This variation retains all the classic ingredients but is baked in a ring-shaped Bundt pan, which is easier to manage and decorate.
| Characteristics | Values |
|---|---|
| Ingredients | Banana, Pineapple, Pecans, Cinnamon, Allspice, Flour, Baking soda, Baking powder, Salt, Eggs, Oil, Pineapple juice, Sour cream, Vanilla, Sugar, Butter, Cream cheese |
| Bake time | 50-65 minutes |
| Bake temperature | 350°F (177°C) |
| Pan preparation | Grease and flour the pan, fill no more than 3/4 full |
| Frosting | Cream cheese, Butter, Powdered sugar, Vanilla |
| Decorations | Pecans, edible flowers |
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What You'll Learn
Bake time for a hummingbird cake in a bundt pan
The bake time for a hummingbird cake in a Bundt pan varies depending on the recipe and the size of the pan.
One source recommends baking a hummingbird Bundt cake at 350°F for 1 hour to 1 hour and 10 minutes, or until a long wooden pick inserted into the center comes out clean. This recipe uses a 14-cup Bundt pan.
Another source suggests using a Bundt pan that holds 10 to 12 cups of batter and starting to check the cake at 50 minutes. The cake will likely need more time, so it's recommended to check every 3 minutes or so. This source's hummingbird Bundt cakes took about 58 minutes to bake.
It's important to note that Bundt cake pans can vary significantly in depth and shape, which will affect the bake time. If the bottom of the cake starts to brown or bake too quickly, you can lightly tent the pan with aluminum foil to prevent overbaking. Moving the cake down a rack away from the heating element can also help, but this will also impact the bake time.
For a non-layer hummingbird cake baked in a Bundt pan, one source recommends a bake time of 55-65 minutes, using a toothpick to test for doneness.
It's worth noting that the traditional hummingbird cake is a layer cake, and the bake time for the individual layers is typically 25 to 30 minutes at 350°F, or until a wooden pick inserted into the center comes out clean.
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Ingredients for a bundt pan hummingbird cake
Hummingbird cake is a Southern classic that originated in Jamaica. It is a banana-heavy cake, often with pineapple, vanilla, and a hint of spice. The traditional cake is assembled with three layers, slathered with cream cheese frosting, and topped with pecans.
A Bundt pan hummingbird cake is a simplified version of the original layer cake. The ingredients for a Bundt pan hummingbird cake are:
- Flour
- Eggs
- Oil
- Pineapple juice
- Sour cream
- Baking soda
- Baking powder
- Cinnamon
- Allspice
- Salt
- Cream cheese
- Butter
- Powdered sugar
- Vanilla
- Pecans
The ingredients for the cake batter are flour, eggs, oil, pineapple juice, sour cream, baking soda, baking powder, cinnamon, allspice, and salt. The dry ingredients should be whisked together in a large bowl, and the wet ingredients should be whisked together in a medium bowl. The wet ingredients are then combined with the dry ingredients. Chopped pecans can also be stirred into the batter.
The ingredients for the frosting are cream cheese, butter, powdered sugar, and vanilla. The cream cheese and butter should be beaten together until smooth, and then the powdered sugar and vanilla are added.
The Bundt pan should be greased and floured, and the pecans can be sprinkled into the pan before the batter is added. The bake time for a Bundt pan hummingbird cake is typically around 1 hour, but it may vary depending on the size and shape of the pan.
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How to prevent the bottom of the cake from over-baking
Yes, you can definitely make a hummingbird cake in a bundt pan. Hummingbird cakes typically include bananas, pineapple, pecans, and cream cheese icing. The bundt pan should be able to hold 10 to 12 cups of batter, and the bake time will vary depending on the shape and depth of the pan.
Now, to address your concern about preventing the bottom of the cake from over-baking, here are some detailed instructions:
Firstly, choose the right type of pan. Opt for a metal pan, preferably aluminum, as it conducts heat well. Avoid using dark-colored pans, as they can cause over-browning.
Secondly, ensure that you grease your bundt pan adequately. You can use non-stick vegetable oil spray, melted shortening, or a mixture of equal parts shortening, flour, and vegetable oil. Use a silicone pastry brush to get into all the nooks and crannies, including the center tube. Apply the grease just before pouring in the cake batter to prevent it from sliding down and accumulating at the bottom.
If you notice the bottom browning too quickly during baking, you can lightly tent the pan with aluminum foil to prevent over-baking. Additionally, try moving the cake to a rack that is further away from the heating element, but keep in mind that this may affect the overall bake time.
After removing the cake from the oven, let it cool for the specified time, usually around 10 to 20 minutes. This step is crucial, as it allows the cake to firm up and prevents it from breaking apart when removed from the pan.
Finally, carefully remove the cake from the pan by sliding a table knife or a small, non-abrasive spatula around the sides to release any sticking spots. Tap the pan firmly a few times and shake it gently to loosen the cake before inverting it onto a rack.
By following these steps, you can help prevent the bottom of your hummingbird cake from over-baking and ensure a smooth release from the bundt pan.
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The history of the hummingbird cake
The Hummingbird Cake is a Southern classic that originated in Jamaica, where it was known as "doctor bird cake", named after the island's national bird, the red-billed streamertail or scissors-tail hummingbird, which is also colloquially known as Dr. Bird. The cake is said to taste like a tropical vacation, with a sweet, fruity, and spicy flavour profile.
In the late 1960s, the Jamaica Tourist Board distributed a recipe featuring the fruits of the island, particularly bananas and pineapples, to Jamaican newspapers. The aim was to showcase the flavours of Jamaican produce and to entice travellers to the island. The recipe was included in media press kits sent to the USA in 1968, marking the beginning of the Hummingbird Cake's journey to becoming a beloved dessert in the Southern states of America.
One of the first known publications of the recipe in US print was in the February 1978 issue, credited to L.H. Wiggins of Greensboro, North Carolina. Wiggins' recipe featured soft, banana-and-pineapple spiced cake layers, a generous helping of cream cheese frosting, and a sprinkling of pecan halves. This version of the cake quickly gained popularity, and through the years, it has been adapted for various occasions and palates, including a Bundt cake version that simplifies the original recipe by baking it in a Bundt pan.
The Hummingbird Cake has become a symbol of Southern hospitality and a dessert that bonds Southerners across the region. It has undergone countless transformations in size, layers, frosting, and design, reflecting the disconnect between the Jamaica the world sees and the Jamaica that Jamaicans experience.
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How to decorate a bundt pan hummingbird cake
To decorate a bundt pan hummingbird cake, you can follow these steps:
Firstly, prepare the cream cheese icing. Beat together softened cream cheese and butter until smooth. You can then add in confectioners' sugar and vanilla. For a drippy look, add a little warm milk. This will make the icing the perfect consistency for decorating your bundt cake. You can also add a sprinkle of cinnamon for an extra touch of spice.
Once the icing is prepared, spoon it over the cake slowly, allowing it to drip down the sides. Use the spoon to guide the icing and create the desired look. You can also top the cake with toasted pecans, adding a crunchy texture and a nutty flavour to your cake.
If you wish to add more decorations, consider using fresh or dried fruits, edible flowers, or additional nuts. You could also drizzle extra caramel or chocolate sauce over the cake, creating a decadent and indulgent finish.
Remember, the beauty of a bundt cake is often in its simplicity, so you may choose to keep the decorations minimal, allowing the cake's natural beauty and flavour to shine through.
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Frequently asked questions
Yes, you can make a hummingbird cake in a bundt pan. The bundt cake version includes all the key ingredients of the original hummingbird layer cake, such as banana, pineapple, pecans, and cream cheese icing.
To make a hummingbird cake in a bundt pan, grease and flour the pan well, and don’t fill it past 3/4 full. The batter should be thick and textured. Use a bundt pan that holds 10 to 12 cups of batter. The bake time will differ depending on the shape and depth of the pan, but it will likely be between 50 and 65 minutes.
To decorate a hummingbird cake made in a bundt pan, you can use a cream cheese glaze or icing. To get a drippy look, beat together equal parts softened cream cheese and butter, then add in confectioners' sugar, vanilla, and a little warm milk. You can also add a sprinkle of cinnamon for an extra kiss of spice.
A hummingbird cake made in a bundt pan will last up to 5 days in the fridge and up to 3 months in the freezer. It is best served at room temperature to enjoy the full flavor of the cream cheese.
