Home
When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
Submit Your Favorite Recipes

Receive New Recipes and the Weekly Letter

Cheesecake Recipes

Coffee Cake Recipes

Bundt Cake Recipes

Cakes with Fruit

Chocolate Recipes

Cake Mix Recipes

Herman Recipes

Spice Cake Recipes

Frosting and Fillings

Pound Cake Recipes

All Time Favorite Recipes

No-Bake Cake Recipes

Angel Food Recipes

Ice Cream Recipes

Sponge Cakes Recipes

Torte Recipes

Holiday Recipes

Cupcake Recipes

Sitemap

Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Caramel Frosted Hummingbird Cake Recipe

Caramel Frosted Hummingbird Cake Recipe

Hummingbird cake with fresh carrots and caramel frosting, piece of cake

The caramel frosting on this hummingbird cake hardens to seal in the moist delicious flavor. Thanks for sending in this homemade hummingbird cake recipe.

3 Eggs
3 cups All-purpose flour
2 cups Sugar
1 Tablespoon Baking Powder
1 tsp Salt
1/2 tsp Ground cloves
2 cups Bananas, mashed
1 cup Oil
1 1/2 tsp Vanilla
2 cups Sweet Potatoes, uncooked and shredded
8 ounces Pineapple, crushed and drained

Caramel Butter Frosting

1 cup Butter
2 cups Brown Sugar, packed
1/2 cup Milk
6 cups Powdered Sugar

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ twoTwo 9 inch cake pans
Preheat the oven. Grease two cake pans, line the bottoms with parchment paper. Grease and flour parchment paper.

Let the eggs stand at room temperature for about 30 minutes.
In a large bowl combine the flour, sugar, baking powder, salt and cloves.
Mix thoroughly.
Stir in the bananas, oil, eggs and vanilla just until moist.
Add the grated sweet potatoes and pineapple. Mix.
Spread evenly into pans.

Bake hummingbird cake for allotted time or until tested done with a toothpick.
Cool in pans for 10 minutes, remove from pans and peel off the parchment paper.
Cool cake completely before frosting.

Caramel Butter Frosting

In large saucepan melt the butter, adding the brown sugar.
Bring to a boil over medium heat, stirring constantly for 1 minute.
Remove from heat and cool for five minutes.
Whisk in the milk until smooth.
Whisk in the powdered sugar until reaching a smooth spreadable consistency.
Frost hummingbird cake immediately.
Caramel Frosted Hummingbird Cake sets up and stiffens fast.

20 Servings
Nutrition facts:
Serving Size 167 g
Calories 570
Calories from Fat 191
Total Fat 21.2g 33%
Saturated Fat 7.6g 38%
Cholesterol 49mg 16%
Sodium 201mg 8%
Total Carbohydrates 94.2g 31%
Dietary Fiber 1.7g 7%
Sugars 72.8g
Protein 3.5g
Vitamin A 7% • Vitamin C 16% • Calcium 6% • Iron 7%



E-mail This Caramel Frosted Hummingbird Cake Recipe to a Friend

User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!