Best 6 Drbird Cake Recipes

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Indulge in the delectable Dr. Bird Cake, a culinary masterpiece that combines the richness of chocolate and the tanginess of orange in perfect harmony. This iconic cake, a favorite among dessert enthusiasts, captivates taste buds with its moist and fluffy texture, complemented by a luscious orange filling and a decadent chocolate ganache. As you embark on this culinary journey, you'll discover not just one, but three unique recipes that pay homage to the classic Dr. Bird Cake. From a traditional version that stays true to its roots to a gluten-free adaptation that caters to dietary preferences, and a stunning naked cake adorned with fresh berries, each recipe promises an unforgettable taste experience.

Let's cook with our recipes!

HUMMINGBIRD CAKE



Hummingbird Cake image

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Steps:

  • In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

DR. BIRD CAKE



Dr. Bird Cake image

This is one of my Grandma's recipes. She always had one baked fresh when we came over to visit. It brings back fond memories of my childhood. It was always a family favorite of mine.

Provided by i_luv_chocolate

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups flour
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
1 1/3 cups vegetable oil
1 1/2 teaspoons vanilla
1 cup crushed pineapple
3 eggs, slightly beaten
2 cups bananas, diced
1 cup nuts, chopped

Steps:

  • Stir together in bowl, flour, cinnamon, salt, baking soda, and sugar.
  • Make a well in center and add oil, vanilla, pineapple (including juice), and eggs.
  • Stir to blend, do not beat.
  • Add bananas and nuts, then stir mixture only.
  • Pour into greased bundt pan.
  • Bake at 350°F for 1 hour and 20 minutes.
  • Cool before serving.
  • You can dust cake lightly with powdered sugar if desired.

Nutrition Facts : Calories 1158.5, Fat 63.4, SaturatedFat 8.8, Cholesterol 93, Sodium 788.6, Carbohydrate 138.7, Fiber 5.6, Sugar 80.1, Protein 14.3

HUMMINGBIRD CAKE



Hummingbird Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 10 to 12 servings

Number Of Ingredients 18

Unsalted butter, for greasing
2 3/4 cups all-purpose flour, plus more for dusting
1 cup pecan pieces
3 ripe bananas, chopped
1/2 cup finely chopped fresh pineapple
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 large eggs, at room temperature
1 3/4 cups granulated sugar
1 cup vegetable oil
2 packages cream cheese (8 ounces each), at room temperature
12 tablespoons unsalted butter, cubed, at room temperature
2 cups confectioners' sugar
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour.
  • Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
  • Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil.
  • Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
  • Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy.
  • Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake.
  • Photograh by Stephanie Foley

DR. BIRD CAKE



Dr. Bird Cake image

Also known as the hummingbird cake, this sweet and spiced Dr. Bird cake originated in Jamaica. It gets its remarkable moisture from ripe banana and pineapple.

Provided by Riaz Phillips

Yield Makes 1 single-layer cake

Number Of Ingredients 22

100g pecans or walnuts, chopped
100g canned chopped pineapple in juice, drained and ⅓ cup juice reserved
250g (1¾ cups plus 2 Tbsp.) whole wheat flour or all-purpose flour
150g (¾ cup) light soft brown sugar
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. ground nutmeg
¼ tsp. sea salt
2 ripe bananas, mashed
50g coconut oil or butter, or oil of choice, plus extra for greasing
1 Tbsp. vanilla extract
2 Tbsp. apple cider vinegar
1 egg (optional)
25g coconut flakes, toasted
1 handful of pecans, roughly chopped
200g (1¾ sticks) unsalted butter, softened
175g full-fat cream cheese
¼ tsp. sea salt
1 tsp. vanilla extract
250g (2 cups, plus 2 Tbsp.) icing (powdered) sugar, sifted

Steps:

  • Preheat the oven to 400°F (180°C) and grease and line the base of a 9½ inch round cake tin. (If making a double-layered cake, use 2 tins and double the quantity of cake mixture and frosting).
  • Put the nuts and pineapple in a blender or food processor and pulse briefly until finely chopped.
  • Sift all the dry ingredients, up to and including the salt, into a mixing bowl, then stir until combined and set aside.
  • In a separate bowl, add the bananas, coconut oil or butter, reserved pineapple juice, vanilla, vinegar, and egg, if using. Whisk until combined, then add to the dry ingredients with the pecan and pineapple mix. Briefly stir until combined, but do not over-mix the cake batter.
  • Spoon the mixture into the cake tin and level the top. Bake for 30 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool for 5 minutes, then turn out of the tin onto a rack to cool completely.
  • Meanwhile, make the frosting. Beat the butter and cream cheese together until light and fluffy. Add the salt and vanilla, then stir in the icing sugar, a little at a time, to make a thick, spreadable icing. Spread the frosting over the top of the cake (or half over each cake if making 2). Sprinkle with the coconut flakes and pecans.

DR. BIRD CAKE



Dr. Bird Cake image

This was my Father's favorite cake. He loved a good moist cake that wasn't too sweet.

Provided by Cathie Valentine

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 12

3 c all purpose flour
1 tsp baking soda
1 tsp cinnamon
2 c sugar
1 tsp salt
1 1/3 c cooking oil
8 oz crushed pineapple (do not drain)
1 1/2 tsp vanilla extract
3 eggs-slightly beaten
2 c diced bananas
1/2 c black walnuts-chopped or english walnuts
***PREHEAT OVEN TO 350 DEGREES***

Steps:

  • 1. Mix all dry ingredients in a large bowl. Add the remaining ingredients and mix by hand. (DO NOT BEAT). Place in a tube pan that has been greased. Bake at 350* for 1 hour and 20 minutes.

DR.BIRD CAKE



DR.BIRD CAKE image

Categories     Cake     Egg     Fruit     Dessert     Bake     Quick & Easy

Number Of Ingredients 15

3 c. flour
1 tsp. baking soda
1 tsp. cinnamon
2 c. sugar
1 tsp. salt
1-1/2 c. cooking oil (not olive oil)
1 8-oz can crushed pineapple, undrained
1-1/2 tsp. vanilla
3 eggs
2 c. diced bananas
optional:
1 tsp. nutmeg
1 tsp. almond extract
1/2 c. flaked coconut
1/2 c. chopped walnuts or pecans

Steps:

  • Mix dry ingredients together. Add oil, pineapple, vanilla, and eggs to dry ingredients. Mix well (do not beat). Add bananas. Turn into bundt pan. Bake at 350 degrees for 1 hour 20 minutes, or til toothpick comes out clean.

Tips:

  • Use fresh, high-quality ingredients for the best results.
  • Make sure your oven is preheated to the correct temperature before baking.
  • Grease and flour your baking pans to prevent the cake from sticking.
  • Do not overmix the batter, as this can result in a tough cake.
  • Bake the cake according to the recipe instructions, checking for doneness with a toothpick.
  • Let the cake cool completely before frosting or serving.

Conclusion:

Dr. Bird Cake is a moist and delicious cake that is perfect for any occasion. With its unique combination of chocolate, peanut butter, and coconut, this cake is sure to be a hit with everyone. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and will help you create a delicious and impressive cake.

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