Hummingbird Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
1 cup chopped pecans
2 cups chopped bananas
Cream Cheese Frosting
1/2 cup chopped pecans
8 oz of cream cheese (room temp)
4 table spoons of butter
1/2 cup of powdered sugar. (Or to taste. The cake is VERY sweet so using less powdered sugar in the frosting helps even out the flavor)
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Directions: |
Directions:Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:16 |
Preparation
Time: |
Preparation
Time:Prep:15/20 min bake time: 25/30 min |
Personal
Notes: |
Personal
Notes: Dani and I used brand new bananas and it worked fine But if old, beat up bananas for better mashing and taste. Also I added about a 1/2 teaspoon of nutmeg to the batter. ALSO I highly suggest using only pecans. I used some walnuts but the pecans added a caramel flavor where as walnuts left a bitter taste.
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