Someone in our house had a birthday this past weekend (me). You know how that goes...way too much eating. :) The men in the house made me this Hummingbird Cake and it was to die for! You have to try it. Of course, this recipe is from our trusty Southern Living Cookbook.
Hummingbird Cake
3 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sugar
1 tsp. ground cinnamon
3 eggs, beaten
1 cup vegetable oil
1 1/2 tsp. 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
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 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; then sprinkle 1/2 cup chopped pecans on top. Yield: 1 three layer cake.
Cream Cheese Frosting
1 (8 ounce) packaged cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar, sifted
1 tsp. vanilla extract
Hummingbird Cake is a southern favorite. Definitely one of my favorites!
Happy Monday!
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