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    • #581799
      mos
      Participant

      Hummingbird Cake with Cream Cheese Frosting

      For the Cake:
      3 cups all-purpose flour
      2 cups granulated sugar
      1/2 tsp salt
      2 tsp baking soda
      1 tsp ground cinnamon
      3 eggs, beaten
      1 1/4 cups vegetable oil
      1 1/2 tsp vanilla extract
      8-oz can crushed pineapple, well-drained
      1 cup pecans, chopped
      2 cups banana, firm ripe and chopped

      For the Cream Cheese Frosting:
      16 oz cream cheese, softened
      1 cup butter, room temperature
      2 lb confectioners’ sugar
      2 tsp vanilla extract
      1/2 to 1 cup pecans, chopped (toasted, if desired)

      Make the Cake:

      1. Preheat oven to 350°. Generously grease and flour three 9-inch round cake pans.
      2. Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times.
      3. Add the eggs and vegetable oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
      4. Stir in vanilla, drained pineapple, and 1 cup pecans.
      5. Stir in the chopped bananas.
      6. Spoon the batter into the prepared cake pans.
      7. Bake the layers in the preheated oven for 25 to 30 min or until a wooden pick or cake tester inserted in center comes out clean.
      8. Cool in pan for 10 min, then turn them onto cooling racks. Cool completely before frosting.

      Make the Frosting and Assemble:

      1. To make the frosting, combine the cream cheese and butter in a mixing bowl with an electric mixer.  Beat until smooth and creamy.
      2. Add the confectioners’ sugar and beat on low speed until combined.
      3. Increase the speed to medium-high and continue beating until the frosting is light and fluffy.
      4. Stir in vanilla.
      5. Frost the tops of all three layers of the cake and then stack them.
      6. Frost the sides of the cake.
      7. Sprinkle the top of the cake evenly with the 1/2 to 1 cup chopped pecans.  Serves 16
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