Thursday, March 23, 2017

Hummingbird Cake


3 cups all-purpose flour, sifted
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon allspice
1⅓ cups vegetable oil
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1¾ cups very ripe banana, mashed
2 cups toasted chopped pecans, divided
1 (8-ounce) can crushed pineapple, undrained
1 cup butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

  1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
  2. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  4. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
  5. Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
  6. To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
  7. With mixer on medium, add cream cheese. Mix until incorporated
  8. Spread frosting between layers of cake and cover top and sides. 
  9. Sprinkle remaining chopped pecans on top.  Enjoy!


Image courtesy of freebilly88 at FreeDigitalPhotos.net






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