Hummingbird Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 sticks butter, softened
2 cups granulated sugar
1 TBS vanilla
4 large eggs.
3 cups all-purpose flour
1 teas baking soda
1 teas ground cinnamon
1 teas salt
⅓ cup buttermilk
1½ cups mashed ripe bananas (about 4)
1 can crushed pineapple (8oz)
Cream Cheese Frosting
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Directions: |
Directions:Preheat the oven to 350 degrees. Spray three 9-inch baking pans with nonstick baking spray.
In a large bowl, beat the butter, sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating after each addition. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Add the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.
Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution (I use my kitchen scale). Slam the pan against the counter to get any air bubbles out of the batter. Bake until a wooden pick inserted in the center comes out clean, approximately 25-35 minutes. Cool in the pans for 10-minutes. Remove from the pans and cool completely on wire racks. Spread the frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts if desired. |
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Personal
Notes: |
Personal
Notes: This cake was not on the menu at The Corner Tea House; however, I would occasionally make it and serve as a special. My customers liked it so much, I soon started taking orders. After closing the Tea House and working at The Lodge at Woodloch, I made the Hummingbird Cake for the managers birthday, needless to say, again I started getting orders for the cake.
Actually, as I am typing this note, I don't think I ever served it to my own Family, so I am putting it on my to-do-list.
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