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You Asked For It

Hummingbird cake recipes flock our way

By ELLEN FOLKMAN
Published June 29, 2005

The hummingbird cake requested by Kristen Gray is popular with many readers. Donna Miller got her copy from a classmate 50 years ago. David Cibulas says it's always a hit, plus it's so easy to make. His copy came from the St. Petersburg Times in 1986. Debra DeMarco's grandmother loved this cake. Marjorie Knapp recently made it for company. She says the frosting also is good on carrot cake. Clare Minor shares a light version from Southern Living.

Mrs. Lewis Harris wanted a recipe for Cuban bread that could be made in a bread machine. Suzy Rosenblum sends a recipe for her to try. The kneading is done by the machine, and then the loaf is baked in the oven. Maurine Miller Welch's recipe comes from Better Homes and Gardens' More Bread Machine Bounty.

For: Kristen Gray of Dunedin

From: Debra DeMarco of Palm Harbor, David Cibulas of Palm Harbor, Donna Miller of Spring Hill, Frank Balamucki of Spring Hill, Pat Gerow of Treasure Island, Beverly Smoker of St. Petersburg, Mary Fisher of Tarpon Springs, Jan Berry of St. Petersburg, Janet Amos of Dunellon, Jerry Riley of Bayonet Point, Roberta Grundset of Trinity, Marjorie Knapp of Oldsmar and many others.

Recipe: Hummingbird Cake

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 eggs, beaten

3/4 cup vegetable oil

1 1/2 teaspoon vanilla extract

1 8-ounce can crushed pineapple, undrained

1 cup chopped pecans

13/4 cup mashed bananas

Cream cheese frosting:

1/2 cup butter, softened

1 8-ounce package cream cheese, softened

1 16-ounce package powdered sugar, sifted

1 teaspoon vanilla extract

1/2 cup chopped pecans

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas.

Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted into the center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks.

To make frosting, cream butter and cream cheese. Gradually add powdered sugar, beat until sugar is light and fluffy. Stir in vanilla.

Stir in 1/2 cup pecans or sprinkle them on top and sides of cake after frosting.

Makes one 3-layer cake that serves 16.

For: Kristen Gray of Dunedin

From: Clare Minor of New Port Richey

Recipe: Lightened Hummingbird Cake from Southern Living

Vegetable cooking spray

3 cups plus 2 teaspoons all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups sugar

1 teaspoon ground cinnamon

2 large eggs

1/2 cup unsweetened applesauce

3 tablespoons vegetable oil

1 3/4 cups mashed banana (about 5 to 6)

1 1/2 teaspoons vanilla extract

1 8-ounce can crushed pineapple, undrained

Cream cheese frosting

1 8-ounce package reduced-fat cream cheese, softened

1 3-ounce package cream cheese, softened

1 tablespoon light butter, unsoftened

6 cups powdered sugar

1 teaspoon vanilla extract

3/4 cup chopped pecans, toasted

Coat three 9-inch round cake pans with cooking spray; sprinkle 2 teaspoons flour evenly into pans, shaking to coat.

Combine remaining 3 cups flour and next 4 ingredients in a large bowl. Stir together eggs, applesauce and oil; add to flour mixture, stirring just until dry ingredients are moistened. (Do not beat.) Stir in mashed banana, vanilla extract and pineapple. Pour batter evenly into prepared pans.

Bake at 350 degrees for 23 to 25 minutes or until a wooden pick inserted into the center comes out clean.

Cool layers in pans on wire racks 10 minutes. Remove layers from pans; cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides of cake.

To make frosting, beat cream cheese and butter at high speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed just until smooth. Stir in vanilla and pecans.

Serves 20.

For: Mrs. Lewis Harris of Palm Harbor

From: Suzy Rosenblum of Odessa

Recipe: Machine Assisted Cuban Bread

1 cup water

2 tablespoons olive oil

1/2 teaspoon salt

2 teaspoons sugar

3 cups bread flour

2 1/2 teaspoons Fleischmann's bread machine yeast

Put into a 2-pound machine in the order directed by manufacturer, and process on dough cycle. Grease baking sheet with olive oil and sprinkle with cornmeal. At the end of the dough cycle, knead and pat into loaf shape (a long oval is best) on a lightly floured board, then place on baking sheet.

Dust top well with flour and score in 3 places; cover with waxed paper and let rise in the oven 30 minutes.

Remove paper; turn oven to 375 degrees and bake for 40 to 45 minutes. Cool on a rack.

Makes one loaf.

For: Mrs. Lewis Harris of Palm Harbor

From: Maurine Miller Welch of Clearwater

Recipe: Cuban Bread from Better Homes and Gardens More Bread Machine Bounty

1 cup plus 2 tablespoons water

3 cups bread flour

2 tablespoons cornmeal

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 teaspoon active dry yeast OR bread machine yeast

Add ingredients to machine according to manufacturer's directions.

Makes a 1 1/2 pound loaf.

Virginia Soncrant is looking for a recipe for Polish potato pancakes. Adrienne Toomer enjoys German potato salad but hasn't been able to find a recipe.

Wanda Cadieux was recently aboard the Carnival Spirit cruise ship and enjoyed a sun-dried tomato soup that had gin in it. She would really like to have a similar recipe.

Juanita Sisco is looking for a simple chicken salad recipe that includes grapes and nuts.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified June 28, 2005, 09:33:36]