Hummingbird cake from Bake from Scratch: Artisan Recipes for Home Bakers (page 23) by Brian Hart Hoffman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight before serving.

  • Zosia on March 09, 2019

    The hummingbird bundt cake from Bake from Scratch magazine was such a hit, I thought I would try this more traditional layer cake version. The spicing in this cake was more subtle and the banana, pineapple and nut flavours were stronger...different from the bundt but still delicious. I wrapped the cake well for overnight storage in the fridge but it was a little dry when I served it. Perhaps the 23 minutes baking time was just a few minutes too long in my oven. I used only half the icing sugar in the frosting and it had great consistency and retained the tang of cream cheese.

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