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Trio Cake Recipe

Inspired by Reunion by Chef Art Smith

Time2h

Serves12

A Slice of Hummingbird Cake, Lemon Hempseed Cake and Belizean Chocolate Pecan Pie

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Ingredients

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Hummingbird Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp Ground cinnamon

1/2 tsp Celtic sea salt

3/4 cups Tuscany sunflower oil

3 large Eggs

1 1/2 cups mashed bananas

1 cup crushed pineapple (drained)

1 cup chopped pecans

1 tsp Watkins vanilla extract

Lemon Hempseed Cake

2 cups 00 bread flour

1 1/2 cups granulated sugar

2 tsp Baking powder

1/2 tsp Celtic sea salt

1/2 cups hemp seeds

1/2 cups unsalted butter (softened)

3 large Eggs

1/2 cups fresh lemon juice

2 tbs Lemon zest

1 tsp Watkins vanilla extract

Belizean Chocolate Pecan Pie

1 9-inch pie crust (store-bought or homemade)

1 cup granulated sugar

1/2 cups light corn syrup

1/2 cups unsweetened cocoa powder

3 large Eggs

1/4 cups unsalted butter (melted)

1 tsp Watkins vanilla extract

1 cups chopped pecans

Method

Hummingbird Cake

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.

Combine Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, mashed bananas, crushed pineapple, and vanilla extract.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pecans.

Bake

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Lemon Hempseed Cake

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, salt, and hemp seeds.

Cream Butter and Sugar

In another bowl, beat the softened butter until creamy, then add sugar and continue to beat until light and fluffy.

Combine Wet Ingredients

Add eggs, lemon juice, lemon zest, and vanilla extract to the butter-sugar mixture and beat until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients until just combined.

Bake

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Belizean Chocolate Pecan Pie

Preheat the Oven

Preheat your oven to 350°F (175°C).

Prepare Pie Crust

If using a homemade crust, roll it out and fit it into a 9-inch pie dish. If using store-bought, place it in the dish.

Mix Filling Ingredients

In a mixing bowl, combine sugar, corn syrup, cocoa powder, eggs, melted butter, and vanilla extract. Whisk until smooth.

Add Pecans

Stir in the chopped pecans until well distributed.

Pour Filling

Pour the filling into the prepared pie crust.

Bake

Bake for 50-60 minutes, or until the filling is set and a slight jiggle remains in the center.

Cool

Let the pie cool completely before slicing. Serve at room temperature or chilled.