Hummingbird Cake from Tates Bake Shop Cookbook and a Giveaway

by Courtney on November 28, 2010

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I love success stories such as Kathleen King’s from Tate’s Bake Shop in South Hampton. Her fans are legion from Gwyneth, Rachel Ray and Ina Garten, who wrote the forward for the Tate’s Bake Shop Cookbook.  From tasting the cookies,reading about her and Tate’s, I see Kathleen King is a perfectionist. Her baked goods are Americana, simply. For all the macarons, financiers, and elaborate tortes, there is a simple perfection in American Pastry that cant be rivaled. Tate’s cookies are crisp and buttery , and taste like something I would bake myself. And that’s what won me over.

Thumbing through Tate’s Bake Shop Cookbook with a foreword from Ina Garten, I knew I had to make the Hummingbird Cake. I have heard of this cake only recently and was intrigued. A Southern favorite similar to carrot cake , but composed of bananas, pineapple,pecans, and in this particular recipe coconut. It’s a simple,wholesome cake that any banana fan,will love. I took extra liberty and added some rum  to the cream cheese frosting , as these ingredients screamed for it in my opinion.

According to Kathleen…

“All the recipes in this book should take less time to make than it would to go to a store to buy a commercially prepared baked good…”

The Giveaway

I am offering a giveaway for one lucky reader in the United States.Please leave a comment to be eligible.I will chose one winner from a random drawing by Saturday December 4, 2010.

You will have an extra chance of winning if you become a fan of Tate’s on Facebook. Please let me know on your comment here if you did join their Fan Page .

You will receive a gift box of Tate’s Cookies and The Tate’s Bake Shop Cookbook.

All of my readers can use this discount  code  “cookie” until December 31 for 15% off any tatesbakeshop.com purchase.

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Tate’s Bake Shop Hummingbird Cake

adapted from Tate’s Bake Shop Cookbook by Kathleen King

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups vegetable oil
  • 1 3/4 cups sugar
  • 3 large eggs
  • 2 cups of very ripe mashed bananas
  • 1 8z can crushed pineapple drained
  • 1 cup unsweetened desiccated coconut (Angel Flake can be used if other item is unavailable)
  • 3/4 cup chopped pecans
  • 1 tablespoon vanilla

* I decorated my cake with ground pecans

  1. Preheat oven to 350 F.
  2. Grease two 9×2 inch cake pans. Line bottoms with parchment.
  3. In a large bowl mix together flour, baking soda, cinnamon , and salt.
  4. In another large mixing bowl , beat together oil and sugar. Add the eggs one at a time and mix well.
  5. Scrape down the sides.
  6. Add the mashed bananas, pineapple, coconut, and pecans, and vanilla.
  7. Mix well.
  8. Add the flour mixture, and scrape down sides to ensure all is mixed well.
  9. Divide the mixture evenly between both cake pans. Fill until almost full, as this cake batter does not rise too much.
  10. Bake cake for 40-45 minuted or until a cake tester or toothpick stuck int eh center comes out clean.
  11. Cool cake in pans for 10 minutes.
  12. Turn them out onto a wire rack and let cool completely.
  13. Ice with cream cheese frosting or whipped cream.

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