|Hummingbird Bakery Cookbook|
|by Tarek Malouf|
Tarek Malouf opened the first Hummingbird Bakery in London's fashionable Notting Hill district in 2004.
Results 51 - 60 of 259 for hummingbird cake
In large mixing ... 12 minutes, rotating cake one quarter turn ... minutes before inverting. Cool completely before frosting. Top with Cream Cheese Glaze.
Combine first 5 ... 9 inch round cake pans. Bake at ... cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy.
Mix ingredients; don't beat. Bake in 9 x 13 inch oblong pan for 30 minutes at 350 degrees. Test with toothpick. Have all ingredients at room ...
Mix and bake in greased 9 x 13 inch pan for 45 minutes at 350°F.
Combine dry ingredients in bowl. Add eggs and oil; stir until moistened, but do not beat. Stir in vanilla, pineapple, coconut, pecans and bananas. ...
Mix together first ... in pan 10 minutes before removing from pan. Beat until fluffy and frost cake. For the tube pan cake use 1/2 frosting ingredients.
Combine in large bowl, flour, sugar, soda, salt, bananas, nuts, and cinnamon. In a separate bowl, combine pineapple with juice, oil, and eggs. Mix ...
Sift flour once, then sift with sugar, soda, salt and cinnamon. Blend in vanilla. Add eggs and oil. Do not beat. Fold in nuts, banana and pineapple. ...
Stir all ingredients ... greased and floured bundt pan for 1 hour and 20 minutes at 350 degrees. Combine these and blend until smooth and pour over bundt cake.
Mix all ingredients well. Bake at 350 degrees in layer pans until done, approximately 1 hour and 10 minutes. Frost with cream cheese frosting.
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