Disney Recipe Hummingbird Cake at Chef Art Smith’s Homecoming

Have you at a chance to visit Homecoming Florida Kitchen and Southern Shine by Art Smith in Disney Springs? Well you need to head over on your next visit and make a reservation. You will not be disapointed with the large secelction of Southern comfort foods being offered. Who does not love Fried Chicken and Donuts. Make sure to add a side of his delicious Macaroni and Cheese. Yes thats right not only is the Fried Chicken scrumptious it is hard to beat. Another great choice is his Church Lady Deviled Eggs, which is presented in a new way vertically in a glass egg carton.

He also serves some of the best Southern desserts. Our favorites are the Shine cake and the Hummingbird Cake. He mixes Bananna and Pineapple Cake together with a rich Cream Cheese Frosting. Check out the Recipe below and enjoy this masterpiece with your family and friends.

Disney Recipe Hummingbird Cake

(Photo Courtesy of Art Smith)

Chef Art Smith’s Hummingbird Cake

Chef Art Smith’s Homecoming Florida Kitchen and Southern Shine Disney Recipe Hummingbird Cake

Cake Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups chopped ripe bananas
1 cup drained crushed pineapple
1 cup vegetable oil
2 large eggs, beaten
1 1/2 teaspoons pure vanilla extract
1 cup (4 ounces) finely chopped pecans (optional)

Frosting Ingredients
8 ounces cream cheese at room temperature
1/2 cup (1 stick) butter at room temperature
1 pound confectioners’ sugar (about 4 1/2 cups, sifted)
1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.
2. Lightly butter two 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. You can also line the bottom of each cake pan with rounds of parchment paper, then flour the pans and tap out the excess.
3. Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs, and vanilla until combined. It is best to hand mix this with a whisk and not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
4. Bake 30-35 minutes until the center of cakes spring back when pressed. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if you used it). Turn cakes right side up and cool completely.

How to make the icing:
Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed gradually mix in the sugar, then the vanilla to make a smooth icing.

How to frost the cake:
Place 1 cake layer upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer right side up. Spread the remaining icing over the top and sides of the cake.

The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.

Written by Dawn Caitano – Dawn creates lasting memories by planning your customized vacations all over the world. Not only does she find the BEST accommodations with the BEST value, but she will fill in all the blanks for you, all at no cost to you. Traveling is her passion! Passing that magic on to your family is what fuels that passion!  So call Dawn today to start your next Adventure. Book your next vacation with Dawn at 917-494-5771 or dawn@destinationsinflorida.com

 

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