Thursday, June 21, 2012
HUMMINGBIRD CAKE TAKES FLIGHT
For quite a while I have been looking through a folder I made up with recipes for "Hummingbird Cakes". I decided to try one last night. This recipe came from the March/April 2012 issue of Southern Lady and the cake featured on their cover. I had 3 recipes and noticed the common denominator between these was: bananas, pineapple, pecans, spices and cream cheese in the topping. This is a great recipe for those very ripe bananas on the counter.
This is a heavy three layer cake which needs to be refrigerated. You will need 3 9" cake pans which you have greased and floured and you need to preheat your oven to 350 degrees.
Here are the ingredients FOR THE CAKE BODY: 1 1/2 cups of butter softened (3 sticks), 2 cups of sugar, 1 1/4 tsp vanilla extract, 6 large eggs, 2 1/4 cups of flour, 1 tsp baking soda, 1 tsp salt, 1 cup buttermilk, 2 cups of mashed bananas, 2 cups of chopped pecans, 8 1/2 oz of crushed pineapple, drained .
1. You preheat the oven to350 degrees and grease and flour the 3 9" cake pans.
2. In a large bowl, combine butter, sugar and vanilla and beat until fluffy. Add eggs and beat.
3. In a medium bowl, combine flour, baking soda and salt. Add this mixture to the large bowl with flour - alternately with buttermilk. Stir in mashed banana, pecans and pineapple - mix well.
Spoon evenly into 3 cake pans and bake for 30 minutes - test cakes with toothpick. Let cool in pans for 10 minutes and remove yo wire rack to finish cool. Now spread with cream cheese frosting below:
Cream cheese frosting: 2 8 oz cream cheese at room temperature, 1/2 cup (1 stick) of butter, 1 cup of chopped pecans, 1 1/2 tsp vanilla extract,1/2 tsp ground cinnamon, 1/2 tsp ground nutmet, 7 cups of confectioners sugar (I found 4 cups was plenty- you pick)