HUMMINGBIRD CAKE

Hummingbird Cake

This popular, luxurious, two- or three-layer celebratory Southern cake often shows up at special parties, church suppers, and bake sales. It can appear swathed in fluffy cream cheese frosting, bristling with coconut flakes, studded with perfect almonds, crowned with a colorful flower arrangement or even topped with a hummingbird.  It can truly be a sight to behold—and the center of attention on the dessert table.  Or a modest and delicious family dinner treat.

  • Toss 1 cup finely chopped pineapple with ¼ cup flour
  • Beat together ¾ cup each, white sugar and light brown sugar with 3 eggs, until light and fluffy (3-4 minutes)
  • Slowly mix in 1 cup vegetable oil and 1 tsp vanilla
  • Whisk together 2 ¼ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg, ½ tsp salt
  • Add ½ flour mixture to sugar/egg mixture, and stir to just combine
  • Add 2 mashed, over-ripe bananas and stir to combine
  • Add remaining flour mixture and combine
  • Fold in pineapple mixture –then fold in 1 ½ cups chopped, toasted pecans
  • Bake batter in 2-9” or 3-8” well-greased round cake pans at 350’ for 35-40 minutes.
  • Cool thoroughly and frost lavishly with Cream Cheese frosting.

 

Frosting:  With electric mixer, beat 12 oz softened cream cheese, ¾ cup soft butter, 4 cups or more sifted confectioners’ sugar and 1 tsp vanilla until mixture is fluffy and spreadable.  Decorate as imagination dictates!

The Kitchen Hive

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