I have been wanting to make Hummingbird cake for a while now and a rainy Sunday proved to be the day to finally accomplish this task. I’ve read that this recipe is the most requested from Southern Living and being that spring is upon us, I was inspired to try it and attempt my first basket weave for decoration.
Recipe adapted from – http://www.myrecipes.com/recipe/hummingbird-cake-10000000387218/
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- 1/2 cup chopped pecans
- 2 8oz cream cheeses, softened
- 1/2 cup unsalted butter, softened
- 1 tbls vanilla
- 2 1/2 cups confectioners sugar
- 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 (I like cut out circles from parchment paper for the bottom to ensure the cake comes without any fuss). 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.
- To make the cream cheese frosting, combine the cream cheese and butter in a standing mixer and beat until smooth. Add in the tablespoon of vanilla and 2 1/2 cups confectioners sugar. Mix until combined, scrapping down the sides to ensure everything is incorporated.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.