Best Dr Byrd Cake Recipes

Dr. Bird Cake image

Provided by i_luv_chocolate

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Doctor Bird Cake image

Provided by Nat Da Brat

Categories Dessert

Time 1h35m

Yield 16 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 teaspoon salt
2 cups ripe bananas, mashed
1 cup corn oil
1 1/2 teaspoons vanilla extract
3 eggs
1 (8 ounce) can crushed pineapple, with juice
1/2 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a 10 inch tube pan.
Into a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt.
Make a well in the flour mixture.
Add the mashed bananas, oil, vanilla, eggs and pineapple with juice.
Fold in the nuts.
Pour batter into prepared pan.
Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool completely on wire rack.

Dr. Bird Cake image

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.