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Hummingbird Cake by Southern Living Recipe

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This recipe for Hummingbird Cake by Southern Living is from Lloyd Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c chopped pecans
3 c. all purpose flour
2 c sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 large eggs, beaten
1 3/4 c mashed ripe bananas (about 4-5 large)
1 (8 oz) can crushed pineapple, do not drain
3/4 c canola oil
1 1/2 tsp vanilla extract

Glaze
4 oz cream cheese, cubed and softened
2 c sifted powdered sugar
1 tsp vanilla extract
1-2 TBSP milk
Directions:
Directions:
Prepare cake batter. p-reheat oven to 350 degrees. Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through.

Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients , stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased and floured 14 cup bundt pan. Spoon batter over pecans.

Bake @ 350 for 1 hour to 1 hour 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan to wire rack and cool completely (about 2 hours).

Prepare Glaze:
Process cream cheese, powdered sugar, vanilla and 1 TBSP milk until well blended. Add remaining 1
TBSP milk, 1 tsp at a time until smooth. Immediately pour glaze over cooled cake and sprinkle with
remaining 1/c cup roasted pecans.

 

 

 

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