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Monday, August 3, 2009

Southern Hummingbird Cake

3 - cups all purpose flour
2 - cups granulated sugar
1 - tsp baking soda
1/2 - tsp salt
3/4 Cup vegetable oil
1/2 cup chopped pecans (optional)
2 -3 very ripe bananas – mashed (about 1 3/4 cups)
1 can (8oz) crushed pineapple, with juice
1 1/2 tsp vanilla extract
1 tsp ground cinnamon
3 large eggs, beaten

Frosting Recipe:

1 pound box confectioners’ sugar
8oz package cream cheese- room temp
1 - stick butter, softened (1/2 cup)
1 tsp vanilla extract
1 tbs milk, more if needed
1/2 cup finely chopped pecans

Preheat oven to 325*

Grease and flour three 8 or 9 inch round cake pans. In a large bowl, combine flour, sugar, salt, baking soda, oil, 1/2 cup pecans, bananas, pineapple with juice, vanilla, cinnamon and beaten eggs. Stir well until smooth. Pour batter into the 3 pans and bake for 26-28 min, or until tops spring back. Let cool in pans for 10 min. Then cool on racks completely. Make the icing by mixing the sugar, cream cheese, butter, vanilla and 1 tbs milk in a large bowl with an electric mixer. Mix until smooth. If needed add more milk, 1 tsp at a time for proper spreading consistency. Ice between each layer and on the top and sides. Sprinkle the top with pecans. Keep refrigerated.

*Note if using self-rising flour omit the baking soda and salt*

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