Ingredients: |
Ingredients: 3 tbsp. unsalted butter
3 cups flour, plus more for dusting
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans
1 1/2 c. sugar
1c. packed light brown sugar
3 eggs beaten
One 8oz. can crushed pineapple, juice reserved
2 c. mashed ripe bananas (about 5 bananas)
1 c. canola oil
2 tsp. vanilla extract
frosting:
3/4 c. unsalted butter, cut into 1 inch cubes
three 8 oz. packages cream cheese
2 tsp. vanilla extract
2 1/2 cups confectioner's sugar, sifted
1 1/2 c. chopped pecans
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Directions: |
Directions:heat oven to 350ºF. Grease tube pan with butter and dust with a little flour. In a large bowl, sift together the flour, cinamon, baking soda, and salt; stir in pecans and set aside. Using a hand mixer set on high speed, beat the sugar, brown sugar, and eggs in a large mixing bowl until smooth. Add the crushed pineapples and their juice, bananas, oil and vanilla and mix until combined. Add the pecan mixture and mix on low speed until evenly combined. Bake cake for 50 minutes.
Frosting:
In the bowl of a standing mixer fitted with a paddle, beat the butter on medium speed until smooth, 2 minutes. Add cream cheese and vanilla and beat until creamy smooth, 1-2 minutes more. Add confectioner's sugar and mix on low speed until incorporated. Increase speed to medium-high and continue mixing until the frosting is light and fluffy. Remove any dust from the pecans by shaking them in a sieve and fold into the frosting. |
This recipe for Hummingbird Cake is from