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Wednesday, February 24, 2016

Hummingbird Cake


    3 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups sugar (we used 1 1/2 cups)
    1 teaspoon ground cinnamon
    3 large eggs, beaten
    1 cup vegetable oil
    1 1/2 teaspoons vanilla extract
    1 (8-ounce or 250g) can crushed pineapple, undrained
    1 cup chopped pecans
    2 cups chopped bananas
    2 cup (125g) unsalted butter, room temperature
    8 ounces (250g) cream cheese, room temperature
    16 ounces (500g) icing (confectioners) sugar
    1 teaspoon vanilla extract
    ½ cup finely 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 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.
    Cream Cheese Frosting
    Mix butter and cream cheese together with an electric mixer until incorporated. Then mix in the confectioners sugar and vanilla until fully incorporated.

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