This Jamaican hummingbird cake is an absolute favorite. This delight is packed with banana and pineapple flavor and is spiced with different aromatics which gets further enhanced with toasted walnut bits. Smothered in cream cheese frosting and decorated with fresh flowers and mint from my garden, it is a true reminder of the lovely Spring season. Also, my garden is right next to my studio and you can hear the pleasant bird sounds in the background of the long video. Note: Refrigerate your finished cake for a minimum of 30 minutes for the frosting to be all set before serving it. I was running out of time so I just cut a slice right away without refrigerating it. Now a little chat with you all.😊 Back in 2011, I wanted to have a cooking-related website and I was compiling recipes for it. But I never made my website as I was just busy with kids and my studies. But, about a year ago, I was finally able to pursue my dream of having a cooking-related platform. It took me one whole year to learn photography on my own with constant testing and gradual improvement. It required so much dedication that I had to quit my morning exercise routine for three whole months and I would sleep much less. Because it was learning a whole new skill of photography about which I had zero knowledge. But I am grateful that my struggle is not wasted and that you all are here, watching and supporting me on this journey. Thank you so much!🥰 I don't know what the future will bring me but I am very hopeful and also excited. Happy weekend to you all! Jamaican Hummingbird Cake For the dry mix: 2 ¾ cups all-purpose flour- 330g ¼ cup corn starch- 33g 1 tsp cinnamon powder ½ tsp nutmeg- freshly grated ¼ tsp allspice powder ⅛ tsp ginger powder 1 tsp baking soda 1 tsp baking powder ½ tsp salt ½ cup granulated sugar- 100 g ¾ cup packed brown sugar- 105 g Combine all the dry ingredients and set it aside. For the wet: 1 lb or 5 medium bananas- overripe 8 Oz. pineapple with its juices 1 cup any neutral vegetable oil= 210 g= 7.5 Oz Vanilla essence Lemon or orange zest- 1 tsp 4 large eggs ¾ c lightly toasted and chopped walnuts For frosting: 16 Oz. or two blocks of softened cream cheese 8 Oz. or 2 sticks of soft unsalted butter 2 ½ cups of sifted confectioners sugar Vanilla extract or seeds from a vanilla bean ½ tsp lemon or orange zest and a good squeeze of that orange juice You will need greased and parchment lined, three 8” cake pans to bake this cake. Also, heat your oven to 350 F. Sift together dry ingredients and then add crushed walnuts to it. Add bananas and pineapple to a bowl of food processor and puree it for an even distribution in the cake. Whisk together all the wet ingredients in a bowl including the bananas and pineapple puree, and pour it over the dry mix. Mix with a wooden spoon till you see no more dry flour. Don't over-mix the batter. Evenly distribute the batter between three cake pans and tap them lightly on the counter. Bake them on the center rack for 28-30 minutes. Take them out and let them cool in pans for five minutes. Then transfer them to a wire rack, and cool them completely. Combine all the frosting ingredients in a bowl of a stand mixer or use a handheld beater. Just make sure you sift your confectioner sugar. Whisk till it becomes very airy and light. Refrigerate it for 10 minutes and then mix it again. Because it gets too soft while whisking it. Spread the frosting evenly between cake layers and decorate with some crushed walnuts and fresh edible herbs and flowers. Enjoy now!
You are AMAZING. I can't believe I just found you. I've got lots of catching up to do on your channel. THANK YOU SO MUCH FOR SHARING YOUR CREATIVITY WITH US 💓
Assalam alaikum wa rahmatu Allah wa barkatuhu dear sister I am so happy that you are a Muslim and keep your hijab 🧕💓 I just subscribed to your channel to support you ❤ And I also definitely support Palestine 🇵🇸
I’m not a big sweets eater but this cake looks so delicious and is absolutely gorgeous. The pansies take it to a whole other level. I can’t wait to try this and make if for the next gathering at my home 😊🩷.
I was worried as had just bought too many bannanas & pineapple. Alhamdullilah! i find this recipe in my recommends. look forward to making it. thank you Sister.
Beautifully executed. I love all your food recipes . I have enjoyed watching it all and made some of the recipes you made... many thanks, and good luck to your future projects...
Es excelente trabajo en tu preparación fotográfica, valió la pena de insistir y lograrlo. Ahora espero poder poner en práctica algunas de tus recetas, que espero decir que todo tu trabajo es un éxito.❤
It looks amazing and I believe it tastes delicious too. I want to make this cake too, but I can't eat cream cheese. What can I use instead of cream cheese?
Therapy helps with your grieving process. He tried to help in two occasions, but it was too late. he’s a good man. You guys are still on time, don’t end the same way. Look for help.
Hello Earth Kitchen, I follow you on RU-vid since a few months. I remembered when my mom use to do pastry. She used the same ustensils as you. She left us in 2007 but she remains present in our life and my memories. She loved cooking and she passed her passion on to me. Please is it possible to indicate mesurements in Kilogrammes and Mililitres also on yours videos? Many Thanks. I live in Europe and it is not easy to find bowls with loobs measurements. Your cakes are Delicious!! 🤩😜🤗👏
I never liked this cake made with oil, so I used butter instead. For me, the oil detracts from the flavors in the cake while (real) butter enhances. I also use pecans, not walnuts. ❤✌
I dont understand the need of using so many cups? Do you realise how many dishes is that?. Just 1 or 2 measuring cups is enough. I am really curious to know why you do that and don't you find it annoying to wash so many dishes
Hi! I cook and bake everthing from scratch so I can only offer my opinion because I too use a lot of different "cups or bowls" and the reason is because I like to have all my ingredients measured out before I begin baking and/or cooking. In some instances, I need my butter room temperature as well as eggs and milk. When cooking, I dice up whatever I need prior to beginning. Yes it's a lot of dishes but for me this "mise en place" isn't about pretty it just makes it easier and more enjoyable. Hope this helps be well
