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Hummingbird Loaf Cake

Hummingbird loaf cake takes traditional flavors and makes them into a more snackable loaf. Walnuts, carrots, pineapple, cinnamon, and ginger are a flavor combo made in heaven. Top a warm slice with butter and you have a perfect afternoon distraction.

A sliced loaf of hummingbird loaf cake, beside a glass dish of butter and a butter knife.

Adapted from Sophie Hansen | In Good Company | Murdoch Books, 2021

This cake is so easy to make, lasts well for a few days (tightly wrapped in foil), and is lovely topped with a cream cheese icing and sprinkled with a few of the crumbled candied walnuts. I also love it toasted in a sandwich press and spread with a little butter.–Sophie Hansen

CAN HUMMINGBIRD LOAF CAKE BE MADE AHEAD OF TIME?

It certainly can be. And, in fact, some people prefer the flavors of the loaf cake the next day. Wrap it tightly in foil and it will last for a few days. It can even be frozen if you feel like stowing some away for later. Wrap in plastic wrap and then again in foil. It will last for up to 3 months in the freezer. Thaw on your counter then tuck in.

Hummingbird Loaf Cake

A sliced loaf of hummingbird loaf cake, beside a glass dish of butter and a butter knife.

There’s a lot going on here: toasted nuts, spices, pineapple, and carrot, but it works beautifully together.

Sophie Hansen

Prep 25 mins

Cook 45 mins

Total 1 hr 10 mins

Dessert

American

10 servings

436 kcal

No ratings yet

  • Preheat oven to 350°F (180°C). Butter or oil a 12- by 4 1/2-inch (30-by 12-cm) loaf pan. Line pan with parchment paper.
  • In a medium bowl, combine flour, baking powder, spices, and brown sugar and whisk to remove any lumps.
  • In a liquid measuring cup, whisk together oil, eggs, and vanilla, then fold the wet ingredients into the dry ingredients. Add carrot, walnuts, and pineapple and fold until combined.
  • Spoon batter into pan and smooth the top. Bake until the cake is just pulling away from the sides of the pan and a cake tester inserted into the center comes out clean, 45 to 50 minutes.
  • Allow cake to cool in the pan for about 5 minutes, then transfer it to a wire rack to finish cooling.

Serving: 1servingCalories: 436kcal (22%)Carbohydrates: 46g (15%)Protein: 8g (16%)Fat: 26g (40%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 74mg (25%)Sodium: 49mg (2%)Potassium: 310mg (9%)Fiber: 4g (17%)Sugar: 26g (29%)Vitamin A: 3330IU (67%)Vitamin C: 3mg (4%)Calcium: 104mg (10%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 2, 2021

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