hummingbird cake
By Yankee Magazine|Feb 28 2007|
Ingredients
HUMMINGBIRD CAKE
SERVINGS: 16
GARNISH WITH: Pecan Halves
SERVE WITH: A scoop of Vanilla Ice Cream
CAKE
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 tsp cinnamon
3 large eggs, beaten
3/4 cup vegetable oil
1 cup chopped pecans
2 bananas, mashed
8 oz can crushed pineapple, undrained
1/2 tsp vanilla
FROSTING
8 oz pkg cream cheese
1/2 cup unsalted butter
16 oz box confectioners sugar
1 tsp vanilla
Instructions
CAKE—Heat oven to 350 degrees.* Butter and flour two 9 inch cake pans. In
a bowl, whisk together flour, baking soda, salt, sugar and cinnamon. Add the
eggs and oil. Stir until dry ingredients are moistened. Stir in pecans,
bananas, pineapple and vanilla. Divide batter between the pans. Bake 28 min.
or until done, cool 15 min. then invert.
FROSTING—In a bowl, beat cream cheese and butter until creamy. Sift in
confectioners sugar. Beat in vanilla. Place one cake layer on serving plate.
Spread 1 cup frosting over top. Place second cake layer on top. Frost top
and sides of cake. Refrigerate 1 hour before serving. *
