Hummingbird Cake

April 8, 2008 at 12:06 pm · Filed under Cakes, Desserts

Read my review of this recipe.

Ingredients:

Cake:

  • 1 1/2 cups pecans, toasted and finely chopped, divided
  • 3 cups (420 grams) all-purpose flour
  • 2 cups (400 grams) sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 3/4 – 1 cup (180 ml) vegetable or canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed bananas (3 – 4 medium bananas)

Cream Cheese Frosting:

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

Directions:

Preheat oven to 350 degrees and place the rack in the center of the oven. Butter or spray two – 9 inch round cake pans and line the bottoms of the pans with a circle of parchment paper.

Place all the pecans on a baking sheet and bake in the oven for about 7 minutes or until lightly browned and fragrant. Let cool and then chop finely. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, salt, and ground cinnamon. Set aside. In another large bowl, mix together the eggs, oil, vanilla extract, pineapple, mashed bananas, and 1 cup of the chopped pecans. Add the wet ingredients to the flour mixture and stir until combined. Evenly divide the batter between the two prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.

To make the frosting, beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla and remaining 1/2 cup of chopped pecans. Frost between the layers, on the top and sides of the cake. Garnish with additional pecan halves if desired. Store in the refrigerator.

Nutrition:

Substitutions:

I accidentally bought pineapple chunks, so I just put them in my food processor for a couple of pulses to get crushed pineapple.

Recipe adapted from Southern Living.

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