Jul 14 2026
Restaurants›Reunion by Chef Art Smith›Trio Recipe

Trio Recipe

Inspired by Reunion by Chef Art Smith
Time3h
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

Lemon Hempseed Cake

Belizean Chocolate Pecan Pie

Method

Hummingbird Cake

  1. 1

    Preheat and Prepare

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

  2. 2

    Mix Dry Ingredients

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

  3. 3

    Combine Wet Ingredients

    In another bowl, mix the vegetable oil and eggs until smooth. Stir in the mashed bananas, crushed pineapple, walnuts, and vanilla extract.

  4. 4

    Combine Mixtures

    Pour the wet ingredients into the dry ingredients and mix until just combined.

  5. 5

    Bake

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

  6. 6

    Cool and Frost

    Let the cakes cool in the pans for 10 minutes before transferring to wire racks. Prepare the frosting by beating together the cream cheese, butter, and powdered sugar until smooth. Frost the cooled cakes.

Lemon Hempseed Cake

  1. 7

    Preheat and Prepare

    Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

  2. 8

    Mix Dry Ingredients

    In a medium bowl, combine the almond flour, sugar, baking powder, and salt.

  3. 9

    Combine Wet Ingredients

    In a separate bowl, whisk together the eggs, lemon juice, melted butter, and vanilla extract.

  4. 10

    Combine Mixtures

    Add the wet ingredients to the dry ingredients, then fold in the hempseeds until just combined.

  5. 11

    Bake

    Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Belizean Chocolate Pecan Pie

  1. 12

    Preheat Oven

    Preheat your oven to 350°F (175°C).

  2. 13

    Prepare Chocolate Filling

    In a saucepan, heat the chopped dark chocolate and heavy cream over low heat, stirring until melted and smooth.

  3. 14

    Mix Other Ingredients

    In a large bowl, whisk together the corn syrup, sugar, eggs, and vanilla extract until well combined.

  4. 15

    Combine Mixtures

    Stir the melted chocolate mixture into the corn syrup mixture, then fold in the chopped pecans.

  5. 16

    Bake Pie

    Pour the filling into the pie crust and bake for 50-60 minutes, until the filling is set and slightly puffed.

  6. 17

    Cool and Serve

    Let the pie cool at room temperature before slicing and serving.

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