Best 20 Hummingbird Recipes

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
• Sift together the flour, sugar, baking soda and salt. Set aside.
• In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
• Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
• Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

HUMMINGBIRD FOOD

Steps:

• Bring the water to a boil.
• Take the water off the heat and add the sugar.
• Stir to dissolve completely.
• Let the nectar cool.
• Place in a clean hummingbird feeder and hang outside for the birds.
• Note:.
• Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
• Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
• If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
• Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
• Once clean, rinse thoroughly with fresh water and let dry.
• Fill up with new food and place outside.
• The birds will love you for it!

HUMMINGBIRD CAKE

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.

HUMMINGBIRD CAKE

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

HUMMINGBIRD CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
• Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
• Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees, with rack in the center. Butter two 9-by-2-inch round cake pans. Line the bottoms of the pans with parchment paper. Butter paper, and dust the pans with flour, tapping out any excess. Set aside.
• In a medium bowl, sift together flour, baking soda, cinnamon, and salt; set aside.
• In the bowl of an electric mixer, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
• In a medium bowl, mix together banana, pineapple, walnuts, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
• Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
• Transfer pans to a greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze (thaw before using).
• With a serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top of cake with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature. (Cake can be refrigerated up to 3 days.)

HUMMINGBIRD FEEDING SOLUTION

Steps:

• Combine sugar and water in a saucepan and bring to a boil.
• Boil for 2 minutes.
• Cool completely.
• DO NOT add food coloring to water!
• Fill your hummingbird feeder and keep remaining feeding solution in the refrigerator up to one week.

CHEF JOHN'S HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
• Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
• Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
• Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
• Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
• Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
• Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
• Place in the refrigerator to chill for 1 hour.
• Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
• Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
• Place cooled hummingbird on top of cake and decorate with edible flowers.

HUMMINGBIRD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick cooking spray and coat the insides lightly with flour, knocking excess out.
• Whisk together the flour, cinnamon, baking soda, salt and nutmeg in a large bowl.
• Beat together the granulated sugar, oil, coconut flakes, vanilla, eggs, bananas and crushed pineapples in a separate medium bowl. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Fold in the pecans.
• Divide the batter among the prepared cake pans. Bake until a toothpick inserted in the center comes out clean or the cakes bounce back when lightly pressed with a finger, 20 to 25 minutes. Allow to cool for 30 minutes before removing from the pans and cooling completely on a wire rack. Once completely cooled, level the tops using a serrated knife.
• For the buttermilk frosting: In the meantime, beat the butter in a stand mixer until fluffy, about 2 minutes. Add the confectioners' sugar 1 cup at a time, beating after each addition until smooth and fluffy. Add the buttermilk, vanilla and salt and beat just to combine. Refrigerate until ready to use.
• Use the buttermilk frosting to assemble the cake and decorate with dried pineapple rings and coconut chips.

HUMMINGBIRD CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.

HUMMINGBIRD CAKE

Steps:

• Prepare the cake: Heat oven to 350 degrees. Grease three (9-inch) cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda and salt. In a second large bowl, whisk together the eggs, mashed bananas, sugars, oil and vanilla.
• Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold using a rubber spatula to combine. Add the pineapple and pecans, and fold again until just incorporated.
• Divide the batter evenly among the cake pans. Bake until golden, cooked through and an inserted toothpick comes out clean, 25 to 30 minutes. Move the cakes to a wire baking rack to cool in the pans for 10 minutes. Then, remove from the pans and allow to cool completely on the wire racks
• As cakes cool, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners' sugar and vanilla. Mix on low speed until all the ingredients just come together. Then, increase the speed to medium and mix until creamy and smooth, about 5 minutes.
• Assemble the cake: Place the first layer of the cake top-side down onto a cake stand or plate. Spread the top with cream cheese frosting. Repeat with the second two layers, always placing the top side down to create a very flat surface. Frost the top and sides of the cake.
• Place whole toasted pecan halves around the rim of the cake. Garnish with the dried pineapple and edible flowers, as desired. Slice and serve.

HUMMINGBIRD UPSIDE-DOWN POKE BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup bundt cake pan with baking spray with flour. Pour 2 tablespoons melted butter evenly in bottom of pan. Sprinkle brown sugar over butter. Cut pineapple slices in half. Line bottom of pan with pineapple halves, fitting slices close together. Set aside.
• In large bowl, beat cake mix, 1/2 cup melted butter, 1/2 cup reserved pineapple juice, eggs, bananas, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Pour into pan over pineapple. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool 15 minutes.
• In small bowl, mix Filling ingredients. With handle of wooden spoon (1/4 to 1/2-inch in diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking. Carefully pour filling mixture over holes in cake, using spoon to direct mixture into holes. Refrigerate in pan, uncovered, 2 hours.
• Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter. In small bowl, mix powdered sugar and 2 teaspoons reserved pineapple juice. Drizzle on top of cake; sprinkle with pecans.

HUMMINGBIRD CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease with butter and dust with flour three 9- or 10-inch round cake pans.
• In a medium bowl, whisk the flours, sugar, salt, spices and baking soda.
• In a big bowl, whisk the oil, eggs, egg yolks, buttermilk, vanilla, pineapple and bananas really well.
• Add the flour mixture into the wet mixture and whisk gently until there are no lumps. Fold in 3/4 cup of the pecans.
• Divide the batter among the pans, scraping all the batter from the bowl with a rubber spatula. Bake for 35 to 50 minutes, depending on your oven. Be advised: This is a dense, moist cake and you'll be tempted to overbake it. Try not to. Once you start seeing color on top, keep pressing the top of the cake. When it's firm, it's done.
• Turn out the cake layers onto a wire rack and let them cool completely. Frost with cream cheese frosting and garnish with the remaining 3/4 cup pecans and--if you're feeling very Southern--sliced maraschino cherries. You can even brulee some pineapple slices for the top of the cake.
• In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Whip on low speed for a while. When the sugar is incorporated, turn the mixer speed up and beat until smooth, scraping the sides of the bowl often.
• To spread, use the frosting at room temperature, but store it covered in the fridge. Rewhip cold frosting before using it.

POTLUCK HUMMINGBIRD CAKE

Steps:

• Preheat oven to 350 degrees.
• (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
• Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
• Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
• Stir in by hand the cherries and 1/2 cup nuts.
• Batter will be thick and fruit well blended.
• Pour into bundt pan.
• Bake on middle rack for 50-60 minutes.
• Cake will be golden and spring back when touched.
• Cool in pan for 20 minutes then invert and cool completely.
• Make the cream cheese frosting.
• Mix the cream cheese and butter on low 30 seconds.
• Add the sugar, slowly still at low speed until well blended.
• Add vanilla, increase to medium and beat 1 minute.
• Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
• Store in the refrigerator up to one week.
• Can be frozen up to 6 months.
• Thaw overnite in the refrigerator before serving.

HUMMINGBIRD

Steps:

• In a blender, combine rum cream liqueur, coffee liqueur, milk and strawberry syrup. Add the banana and crushed ice. Blend until smooth. Pour into glasses and serve.

COCONUT-SUGAR HUMMINGBIRD CAKE

Steps:

• Cream-Cheese Frosting:Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
• Cake:Preheat oven to 350 degrees. Brush three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
• In another bowl, whisk together eggs, oil, bananas, and vanilla. Stir banana mixture into flour mixture just until combined (do not overmix). Fold in pineapple, pecans, and shredded coconut. (Batter will be thick.) Divide batter evenly among prepared pans; smooth tops with a spatula.
• Bake, rotating pans halfway through, until a tester inserted in centers comes out clean, 20to 25 minutes. Transfer pans to wire racks and let cool 20 minutes; reduce oven to 325 degrees. Invert cakes onto racks; let cool completely. Meanwhile, spread coconut flakes out in a single layer on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes.
• Place one cake on a cake plate, flat-side down. Spread about 3/4 cup frosting evenly across top. Place a second cake, flat-side up, on top of first layer. Spread with another 3/4 cup frosting. Place remaining cake, flat-side up, on top; spread remaining frosting evenly across top and sides of cake. Garnish with toasted coconut flakes. Refrigerate, uncovered, 30 minutes before serving. Cake can be stored, covered, in refrigerator up to 2 days; bring to room temperature before serving.

HUMMINGBIRD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.
• Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.
• Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.
• In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.

HUMMINGBIRD CAKE WITH CREAM CHEESE ICING

Steps:

• Add all the dry ingredients to a large bowl, sift them together 3 times.
• Add pineapple, bananas (pinch the bananas off and mush with your fingers as you add it to the mix), nuts, oil, eggs, and vanilla extract.
• Mix with very clean hands (do not use mixer). This will allow you to have a fluffy cake.
• Pour the batter into 2 greased and floured 9-inch cake pans.
• Bake at 350°F for 40 minutes.
• Let cool and frost with cream cheese icing. Top with coconut flakes and sprinkle with chopped pecans.
• For frosting, add ingredients in large bowl, mix together with mixer on low speed until creamy.
• Coconut and chopped pecans will be sprinkled on top of icing.

HUMMINGBIRD NECTAR

Steps:

• Combine ingredients in a saucepan and bring to a boil.
• Allow sugar to dissolve and remove from heat.
• Let the nectar cool and then pour into your feeder.
• Store remaining nectar in the refrigerator.

HUMMINGBIRD CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
• Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
• Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
• With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
• Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
• Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
• Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
• Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.