Martha Stewart Hummingbird Cake

Martha Stewart Hummingbird Cake. In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside. Coconut adds to the rich, sweet flavors while the chopped walnuts or pecans in the batter add a crunchy contrast.

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Gradually add sugar, beating until incorporated. In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Line the bottoms of the pans with parchment paper.

In a medium bowl, combine the flour, baking soda, cinnamon and salt.

Beat in banana and pineapple until combined.

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Hummingbird Cake

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs. Line bottoms with parchment rounds; brush parchment. The oil, along with the pineapple and banana in the batter, make it an ultra-moist, tender cake that keeps well.

Judul: Martha Stewart Hummingbird Cake
Rating: 100% based on 788 ratings. 5 user reviews.
Richard Carsons

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