|Hummingbird Bakery Cookbook|
|by Tarek Malouf|
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004.
1 - 10 of 259 for hummingbird cake
Preheat oven to ... 1 hour and 10-15 minutes. Done when toothpick comes out clean. Cool in pans. (Can use 3 round cake pans if don't have tube pan.) Mix.
Mix together all ingredients using a whisk or hand beater. Transfer batter into a greased ring or bundt pan. Bake for 50 minutes at 350°F. Sprinkle ...
Combine dry ingredients ... minutes or until cake tests done. Cool ... in pan, remove layers and cool completely. Frost and cover with remaining walnuts.
Combine dry ingredients in a large bowl. Add eggs and salad oil, stir until dry ingredients are moistened (don't beat). Stir in vanilla, pineapple, ...
Blend. Frost while cake is warm. Mix by hand. Pour onto greased cookie sheet. Bake at 350 degrees for 25 minutes.
Combine dry ingredients. ... not beat or cake will be tough. ... 350 degrees for 50 minutes. Beat ingredients together and ice cake. Sprinkle with pecans.
Mix together. Add: 2 c. mashed bananas 2 c. chopped nuts 1 1/2 tsp. vanilla 1 1/2 c. oil Stir into flour mixture. Bake at 350 degrees for 1 hour and ...
Combine dry ingredients. ... and stir. Add vanilla, pineapple, nuts and bananas. Put in greased cake pans (2). Bake at 350 degrees for 35 to 40 minutes.
Combine dry ingredients ... floured 9 inch cake pans. Bake at ... following frosting between and on top of layers. Cover top of cake with 1 cup of chopped nuts.
Combine first 5 ... floured 9-inch round cake pans. Bake at ... or reserve some to sprinkle over top of cake. Spread frosting between layers and on sides.
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