Sunday, February 20, 2011

Recipes - Hummingbird Cake

I was in Atlanta on business a couple of years ago and tried this cake in a restaurant. It was the best. Since then I've made it several times using this recipe.

Hummingbird Cake


• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple, undrained
• 1 cup chopped pecans
• 2 cups chopped bananas
• 1/2 cup chopped pecans

Cream Cheese Frosting

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 teaspoon vanilla extract

Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.

(Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.

Pour batter into 3 greased and floured 9" round cakepans.

Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.

Store in refrigerator.

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